INGREDIENTS

INSTRUCTIONS

We're not so far gone that we're ready for Tarts Anonymous, but we
think you'll find that tarts make a wonderful finish to a fine French
meal. A thin layer of puff pastry and a bit of fruit or vegetable can
be transformed into an elegant dessert, which we're serving at our
birthday bash for Recipe-a-Day this weekend.  Today's recipe is readily
prepared if you assemble your  mise-en-place, now. (Mise-en-place
defined: French cooking methodry  whereby you arrange each ingredient
in the portion and sequence  you'll require it to prepare your recipe.)
In a large mixing bowl, sift the flour and salt together. Using  either
your fingertips, a fork, or a pastry blender, quickly work the  chilled
butter pieces into the dry ingredients until the mixture  appears
crumbly. Stir in the cold water and mix quickly to form a  soft dough.
Do not over mix, or your pastry will be tough and chewy.  Shape the
pastry into a ball and flatten it slightly. Wrap it in  plastic and
chill for at least one hour.  Preheat the oven to 375-F degrees.  In a
large sauté pan, warm the olive oil over medium heat. Add the  onions
and sauté for about 15 minutes, or until lightly browned.  Transfer
the sautéed onions to a large mixing bowl.  In a small mixing bowl,
beat the heavy cream and eggs together. Add  the onions, stirring as
you go to thoroughly combine all ingredients.  Season to taste with a
dash of salt, pepper, and nutmeg (optional).  Set aside and reserve.
On a lightly floured surface, roll out the pastry into a large circle,
about 10 inches in diameter. Transfer the pastry to an 8 or 9 inch
tart pan, preferable with a removable bottom. Gently fit the pastry
into the pan and trim off any excess. Spoon the onion filling into  the
pastry shell and bake for 25 to 35 minutes, or until well browned.
Remove the onion tart from the oven and let stand for about 5 minutes
to set, then cut into wedges and serve hot. You may elect to serve  the
onion tart as a side dish to the main course, or as a dessert.  It's
the cook's choice as to when you desire to serve it to guests.  Posted
to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 5, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 78.5mg
Sodium: 408.9mg
Potassium: 75.3mg
Carbohydrates: 32.5g
Fiber: 1.2g
Sugar: <1g
Protein: 5.9g