The tart turned out well and the DH went back for seconds.
|Top photo of onions starting to cook and bottom photo of onions after 25 minutes.|
|Ready to be served.|
one pie crust for a 9 or 10 inch pie plate
1 1/2 tbsp olive oil or other oil for sautéing
4 cups thinly sliced onions
3/4 tsp salt
1 1/2 tsp fresh thyme or 1/2 tsp dried thyme
4 large eggs
2 tbsp all purpose flour
1 tsp Dijon mustard
1/2 tsp black pepper (I use less)
1 1/4 cups of milk (I use almond milk)
1 cup shredded sharp cheese
1/4 cup shredded smoked cheese
Make the pie crust dough or use a prepared bought pie dough
In a large frying pan, heat the oil on medium high heat. Add the onions, 1/2 tsp salt and dried thyme. If using fresh thyme, you will add it later. Sauté the onions for 5 minutes while they become translucent. Reduce the heat to low and cook the onions until they are very soft, browned and caramelized. They should cook for about 30 minutes and every few minutes stir the onions. If they are sticking add a little bit of water. Scrape the bottom of the pan if the onions are sticking.
While the onions are cooking, mix the eggs, flour, mustard, the remaining 1/4 tsp of salt, the pepper and milk. Set aside. In a separate bowl combine the cheeses and caramelized onion.
Place the pie crust into the pie plate. Add the mixed cheeses and onions to the bottom of the pie plate. Spread over the pie crust. If you are using fresh thyme, place it on top of the cheese onion mixture. Pour the egg mixture over the cheese onion mixture.
Place in a preheated 400 degree F oven and bake for 30 to 40 minutes until the crust is crusty and golden. Let it sit for 10 minutes before serving. Serves 6.
Adapted from Moosewood Restaurant Favorites.