Tarte à l'oignon alsacienne

Method

1. 1 Mix the flour with cold butter and a pinch of salt, add ice water to form a dough, cover tightly and refrigerate for 30 minutes.
2. 2 Slice the onions very thinly and sauté them in butter over low heat for 25 minutes until tender and sweet, making sure not to burn them.
3. 3 Roll out the dough, line the tart mold with it, poke holes in the bottom, and bake for 12 minutes at 180°C.
4. 4 Beat the eggs with the fresh cream, salt, pepper, and nutmeg, then mix in the cooled onions.
5. 5 Pour the filling into the pastry shell, spread evenly, and bake for another 30 minutes at 180°C until golden brown.
6. 6 Let it cool for 10 minutes, then cut into slices and serve warm with salad.

With an appliance

• Air fryer 1 hr

  Replace steps 3 and 5: spray small molds with oil, bake blindly at 195°C for 8 minutes, then bake the filling at 195°C for 19 minutes, rotating the molds between each turn; reduce the baking time by 15 minutes, but large tarts must be divided into smaller portions.