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serves 6
For
the pastry:
2 1/2 cups flour
1/2 teaspoon baking powder
1/2
teaspoon salt
1/2 cup Crisco shortening
1 1/2 cups milk
For the
filling:
3 pounds thinly sliced onions
1 stick unsalted butter, plus
more for the top of the tart
9 eggs
2 cups milk
2 teaspoons salt
freshly grated nutmeg
To make pastry:
Combine dry ingredients in
a medium bowl. Cut in Crisco until mixture resembles a coarse meal. Stir in
milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in
plastic, and chill at least 1 hour.
Preheat oven to 375 degrees. On a
floured surface, roll out dough into a large rectangle.
Press into
9x13-inch baking pan and prick with a fork.
Bake 10 minutes.
In a large
skillet, melt 1 stick butter over medium-low heat. Add onions; cook, covered,
until tender but not brown, about 25 minutes. Remove from heat, cool slightly,
and place in crust.
Preheat oven to 450 degrees.
Beat eggs with milk
and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter.
Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set,
about 30 minutes.
