Caramelized Onion Tart

To make the crust, add the flour, salt and butter into the bowl of a food processor and pulse a few times until the mixture resembles coarse crumbs. Do not over mix. With the machine running, add the ice water through the feed tube and continue processing until a dough ball forms. Wrap the dough ball in plastic and refrigerate for at least one hour.

After the dough has chilled, roll it out on a well-floured surface into about a 10″ circle. Drape the dough over a 9″ tart pan (preferably one with a removable bottom), gently press the dough across the bottom and up the sides of the pan then move your rolling pin across the fluted top to cut off the excess dough.

Preheat the oven to 350 F.

Add the onions and olive oil into a large skillet and cook on medium heat, stirring frequently, for about 20 minutes or until the onions are a light caramel color. Remove pan from the heat and let the onions cool for about 10 minutes. Place the onions along with the cooked and crumbled bacon into the bottom of the tart shell.

In a bowl, whisk together the eggs, milk, salt, pepper and parsley. Add about 3/4 of the cheese and mix to combine then pour this over the onions and bacon. Top with the remaining cheese and bake for 40 – 45 minutes or until the eggs are set. Remove pan from oven. Cool for about 15 minutes before removing tart from the pan and serving.