Bernese onion tart

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Peel the onion and cut it into strips. (Weight is for the chopped onion, without the skin.)
2. Caramelise in a large pan with butter over medium heat, stirring constantly.
3. Add sugar and mix for 2 minutes.
4. Season the onion with salt, pepper and nutmeg to taste.
5. Remove the onion mixture from the heat and allow to cool slightly.
6. Preheat the oven with the rack on the lowest shelf to 220 degrees top/bottom heat.
7. Mix the slightly cooled onion mixture with the eggs and cream.
8. Remove the cooled cake tin from the refrigerator and fill with the filling.
9. Bake for 40 minutes or until the desired colour is achieved.
10. Leave to cool for approx. 10 minutes. Serve.