Caramelized onion tart

This tart could be called “quiche” as well. My basic low fat pastry recipe is not as crisp as usual pastries, but it can be an alternative for using in pie casings. For more tender and fatty tart base, replace it with shop-bought or prepared in advance homemade shortcrust pastry.
Here skipped the blind baking phase (baking the shell for 15 min at 200C to firm the pastry before adding the filling). It saves some time. And the outcome gets as good as with prebaking. 5 people were fed and all were happy:) Enjoy!:)
Yield: 6-8 servings

Pastry
1/4 cup olive oil
1/2 cup water
1 1/2 cup all-purpose flour
pinch of nutmeg
pinch of salt

Filling
3 large onions, halved and thinly sliced
2 tbsp olive oil
pinch of salt
pinch of sugar
freshly ground pepper mix (black, red, green, white)
1 teaspoon mustard paste
4 eggs
300 ml milk
200 g feta cheese (cheese of your choice)

Method

In a medium bowl, combine the olive oil and water. Add nutmeg, salt and flour. Mix until soft glossy pastry is formed. Knead it gently into a ball, wrap into a plastic wrap and place in the freezer.

Meanwhile, grease a large skillet with olive oil over medium heat. Add the onions, toss gently with the oil, and cover the pan. Cook the onions for about 15 minutes. Remove the lid, stir in the salt and sugar. Saute without the lid for about 15-20 minutes, until the onions get very soft and evenly browned. Let cool until warm.

Lightly grease the 24 cm baking pan. Dust a work surface with flour and roll out the pastry (keep enough flour on the work surface to prevent sticking). Using your fingertips or the heel of your hand press it into the bottom of the baking pan. Be sure to press into corners and sides. Place into the fridge until needed.

Preheat the oven to 180°C. Lightly whisk the eggs, milk and mustard paste. Add freshly ground pepper mix and salt. Slice the cheese.

Prick the pastry shell with a fork. Spread half of the sliced cheese over the base of the tart. Scatter the onions. Pour over the egg mixture. ​Sprinkle the remaining cheese on top and bake for 30-40 mins until the filling is firm and golden. Serve hot or warm.

Bon Appétit!

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