ONION TART (HAITIAN CUISINE)

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ONION TART RECIPE
Shortcrust pastry
2 cups all-purpose flour (250 g)
1 teaspoon salt (5g)
1 stick unsalted chilled butter (125 g)
1 egg yolk
4 ½ teaspoons (50 ml) cold water

Sift the flour and add the salt. Cut butter in cubes and blend into the flour with your fingertips (or a pastry blender) until the mixture forms coarse crumbs. Work quickly so it does not become greasy Incorporate the egg yolk and water and knead gently into a ball .(Do not overwork or the dough will become too elastic )wrap in plastic wrap and let it rest for about 30 minutes. Butter a tart dish .Lightly sprinkle your working surface with flour and roll the dough into a disk shape with a thickness of about 1/6 inc 3 mm. Roll the dough over your pastry roller and gently unroll over your tart dish . Chill for 15 mn at least before adding the filling to prevent shrinkage .

Filling
250 g butter
5 onions
2 tablespoons flour
500 ml milk
2 eggs yolks
1 cup grated gruyere cheese
Melt butter over low heat .Add a tablespoon of epis . Add onions and cook for 10 to 15 mn stirring frequently to prevent them from burning. Remove from heat add the flour ,mix in well and whisk over low heat for a few minutes without letting it brown add half of the milk .Bring the mixture to boil over high heat whisking constantly pour the rest of the milk and bring to boil again .Boil for 2 minutes . Check for consistency which should be thick enough to coat the back of a spoon .Remove from the heat .Add, 1 teaspoon of mustard, 1 tsp of pepper and 1 teaspoon of epice du chef to enhance the flavor of your filling . Beat the egg yolks add them in the mixture add the grated cheese and mix gently.

Pour the filling in the prepared tart dish sprinkle more cheese on top and cook at 350 farheinet for 30- 45 minutes

"No Frills Salsa" Kevin MacLeod (incompetech.com)
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