Pâte brisée :
a pinch of salt
a pinch of onion powder
a pinch of Provence herbs
4 tablespoons olive oil
80 ml of water
Mix a max with the fork
Once it gets all right, finish with your fist.
Put in the fridge
For the onion filling :
4 Large Onions thickly sliced
1 Tablespoons Organic Sugar
1 Tablespoon Olive Oil
pinch of Salt
In the bowl of a food processor, add all of the ingredients except water. Pulse to process. Begin adding water, 1 Tablespoon at a time until it just barely resembles a coarse meal. Do not overmix.
Wrap in plastic wrap, form into a flat disc shape and chill for a few hours.
Remove from the refrigerator and allow to warm just enough to press into the pan. When it’s cold, you’ll see it cracking. When you can press the cracked areas together and they stay, it’s ready to use.
In a large saute pan, add 1 Tablespoons of oil, four sliced onions, a pinch of salt and 1 Tablespoon of sugar.
Cover and cook on medium high for 10-12 minutes. They should become translucent at this stage.
Remove the cover and continue cooking on medium heat, stirring occasionally.
If the pan gets too hot or the onions start to stick, add 1 Tablespoons of vegetable stock to deglaze the pan.
Once the onions are completely caramelized, spoon them evenly into the unbaked tart shell.
Bake at 180°C for approximately 30 minutes or until the crust is golden brown.
Allow to cool slightly. Remove from the pan.