French onion pie

Make the shortcrust pastry dough. Flake 100 grams of cold butter into 200 grams of flour and 1 teaspoon of salt, until it resembles coarse meal.

Add 2 egg yolks and 30 ml of cold water. Mix until the dough forms, wrap with plastic wrap and refrigerate for 1 hour.

Peel and wash onion, and cut into 3 mm thick slices.

Heat 20 grams of oil in a large sauté pan, add the onions and sweat until transparent, about 15 minutes, stirring occasionally.

Remove the dough from the refrigerator, and roll on a lightly-floured surface into a 30 cm in diameter round. Gently press into a 27 cm in diameter tart pan.

Line the dough with parchment paper and fill with 500 grams (1 pound) of dry beans.

Bake at 180 °C  for 15 minutes, remove the beans and cool.

Combine 150 ml (5 fl oz) of heavy cream, 1 egg, 1 teaspoon of salt and ½ teaspoon of ground black pepper.

Pour over the cooled onions and mix.

Spread the filling evenly into the tart shell, and bake at 180°C (350°F) for 40 minutes.

Let the tart rest for 20 minutes before cutting and serving. Serve hot, warm or at room temperature.