SWEET ONION TART

Steps:

• Prepare pastry in food processor:.
• Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
• While mixing, gradually add ice water through tube and process until mixture forms a ball.
• Remove dough from work bowl.
• Shape into 6-inch disk and wrap in plastic wrap.
• Refrigerate for 1 hour.
• (Pastry may also be made by hand according to individual's methods.).
• Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
• Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
• Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
• Meanwhile, preheat oven to 400 degrees.
• Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
• Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
• Cool pastry.
• Prepare Filling:.
• Peel onions and slice into 1/4" thick slices.
• Spread flour onto plate.
• Dredge onion slices in flour. Set aside.
• Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
• When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
• Place on paper towels to drain.
• Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
• Place on paper towels to drain. Set aside.
• In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
• Spread 3 T of grated Parmesan on bottom of prepared pastry.
• Arrange browned onion slices to completely cover bottom of prepared pastry.
• Pour egg mixture over onions.
• Sprinkle with remaining 2 T of Parmesan cheese.
• Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
• Cool tart at least 5 minutes before serving.