Onion Tart

Instructions

1. 1

   Roll out the dough to a thickness of 4 mm, fill the buttered tray without stretching the dough at the edges.

2. 2

   Cut off any excess with a rolling pin, prick the bottom with a fork.

3. 3

   Brush the edge with beaten egg, leave to stand.

4. 4

   Slice the onions, do not chop them.

5. 5

   Sweat them in butter over very low heat until they are cooked when they start to turn golden.

6. 6

   Sprinkle with the rounded tablespoons of flour, stir until the flour is fully mixed with the onions without lumps.

7. 7

   Pour in three-quarters of the cold milk all at once, bring to a boil while stirring constantly.

8. 8

   Add the egg yolks one at a time, mixing each time.

9. 9

   Season with salt, pepper, and mace.

10. 10

    Brush the edge of the dough again, place the remaining beaten eggs on top of the onions, pour into the dough.

11. 11

    Bake in a hot oven at 220°C (thermostat

12. 12

    ), let cook for 20 minutes without opening the oven door, then watch the color until the end of cooking.