Ingredients

4 oz Plain Flour

Method

Make a well in the sieved flour, put the butter cut in small pieces, the egg, and a good pinch of salt in the middle. Blend quickly and lightly but thoroughly, with the finger tips. Add a very little water, just enough to make the dough moist, but it should come away cleanly from the bowl or board. Place the ball of dough on a floured board nd with the heel of your palm gradually stretch the paste out, bit by bit, until it is a flat but rather ragged looking sheet. Gather it up again, and repeat the process. It should all be done lightly and expeditioiusly, and is extremely simple although it sounds complicated written down. Roll it into a ball, wrap it in greaseproof paper and leave it to rest in a cold larder or refrigerator for a minimum of 2 hours, so that it loses all elasticity and will not shrink or lose its shape during the baking ...

For the filling:

peel and slice the onions as finely as possible, taking care to discard the fibrous parts at the root of the onions. Melt 2 oz of butter and a little oil in a heavy frying-pan. In this cook the onions, covered, until they are quite soft and pale golden. They must not fry, and they should be stirred from time to time to make sure they are not sticking. They will take about 1/2 hour. Season with salt, nutmeg and pepper. Stir in the very well-beaten yolks and the cream, and leave until the time comes to cook the tart.

Oil an 8-inch tart or flan tin. Roll out your pastry as thinly as possible (the great thing about this dish, as also the quiches of Lorraine, is that here should be a lot of creamy filling on very little pastry). Line the tin with the pastry, pressing it gently into position with your knuckle. Pour in the filling, cook in the centre of a fairly hot oven, with the tin standing on a baking sheet at Gas No. 6, 400 degree F, for 30 minutes. Serve very hot.