Categories: Appetizers 
      Yield: 8 servings 
  
-----------------------------------PASTRY----------------------------------- 
    200 g  Plain flour                         1    Egg 
    130 g  Unsalted butter, softened           1 ds Salt 
      3 tb Water                          
 
----------------------------------FILLING---------------------------------- 
    400 g  Onions                              4    Eggs 
     30 g  Bacon, cut into thin strips         1 ds Gratted nutmeg 
     50 g  Unsalted butter                     1 tb Chopped parsley 
  3 1/2 dl Cream                                    Salt and pepper 
  3 1/2 dl Milk                            
  
  Pastry 
   
  Make the flour into a 'well' on the pastry board, beat the egg and add it, 
  with the butter, salt and a little of the water, to the centre of the well, 
  then work the ingredients into the flour with your fingertips, 
  incorporating more water little by little; whether you have to use all the 
  water or not depends on the quality of the flour. Press all the dough 
  together into a ball then, finally, work it thoroughly with the heel of 
  your hand, gathering it up with pastry scraper as you do so until it is 
  soft and pliable. Leave it in the refrigerator to firm up again before you 
  roll it out. 
   
  Filling 
   
  Peel the onions. Cut them into fine rings and weigh out 300 g. 
   
  Cook the bacon strips (which need to be VERY finely cut) in the butter. Let 
  them take on a golden colour, then add the sliced onions and leave them to 
  cook gently until they are tender. 
   
  In a bowl beat together the cream, milk and eggs, adding salt, pepper and 
  nutmeg to taste. 
   
  When the onions are cooked, add them to the mixture in the bowl and add the 
  chopped parsley. 
   
  Preparation 
   
  Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm 
  in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same 
  diameter as the tin and place it on the pastry. Weight it down with a 
  handful of beans or crusts. 
   
  Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half 
  an hour. Watch the coulouring of the edge and as soon as it starts to turn 
  golden remove the aluminium foil and beans or crusts. Cook the pastry shell 
  until the base is baked but not coloured. 
   
  Fill the shell with the onion mixture. Put the tart back into the oven. 
  Check that the temperature is still 150 oC and keep the oven at or just 
  below this temperature for about 1 hour. Towards the end you could reduce 
  the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready 
  if, when you shake it, the filling appears to be quite firm with no hint of 
  a whole in the centre. 
   
  Serve warm, in small slices ! 
   
  (From: Fredy Girardet, Cuisine spontanee)