Claire's traditional Alsatian onion tart

This is my friend Claire's recipe for a traditional Alsatian Onion Tart (la tarte à l'oignon), made with fresh onions from the morning market.

1 recipe pâte brisée or other flaky pie dough (Claire makes her own and adds about 1 Tbsp whole flax seeds in with the flour)
4-5 medium onions (purple and white), peeled and very thinly sliced
3 eggs
1/3 cup heavy cream
Salt
Freshly ground pepper
Grated nutmeg
Pinch of cumin

Preheat the oven to 375 degrees.



Roll out the pâte brisée and place in a tart dish or pie pan. Sprinkle a pinch of cumin on the crust.

Heat the oil in a large skillet over medium heat, and sauté the onions slowly, stirring regularly, until they are lightly golden. Remove the skillet from the heat.

In a small bowl, beat the egg and cream together. Add a pinch or two of salt and pepper and a pinch of nutmeg. Add this to the onions, stirring to combine.



Fill the tart dish with the onion and egg mixture. Bake tart for 25 minutes, or until the filling is golden brown and set. Bon appétit!