Caramelized Onion Tart
Serves 8 to 12
Black Pepper Dough
cups all-purpose flour
To prepare the dough, in a medium bowl, blend together the flour, salt, pepper, sugar and butter with you fingertips, a fork or a pastry blender until the mixture resembles coarse meal.
In a sauce bowl, stir together the sour cream and water. Stir into dough with a fork until incorporated. Gather into a flat disc and with a rolling pin, roll dough into a 9x3 inch rectangle and fold in thirds (like a letter) to form a three inch square. Turn dough so an open-ended side is nearest you, and then roll out dough into a 9 x 3inch rectangle again, dusting work surface with flour as necessary. Fold into thirds as before and repeat rolling =and folding 1mor time. Wrap dough in plastic wrap and chill for at least 1 hour or up to 1 day.
Roll out pastry dough on a floured surface into a 13 inch round. Transfer to a 10 inch removable bottom quiche pan by rolling dough around rolling pin and unrolling it across pan. Press dough into pan and trim edges. Prick bottom of shell all over with a fork, and chill until firm, at least 30 minutes.
Preheat oven to 375 Degrees F. Line pastry shell with aluminum foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights and bake shell until golden, about 1- minutes more. Cool.
To prepare the filling, in a large sauté pan, melt the butter over medium heat. Add the onions, sprinkle with sugar and salt to taste, and cook until lightly browned and caramelized, about 30 minutes. Cool. Spoon cooled onions into the bottom of the cooked tart shell.
Whisk together cream, eggs and nutmeg. Season with salt and pepper. Pour evenly over the onions. Sprinkle cheese over the custard. Bake tart in the middle of oven until set, about 20 minutes. Serve warm or at room temperature.