With a lightly dressed salad, this makes an excellent lunch. Experiment with your own herb combinations to make this tart your own.
INGREDIENTS | SERVES 8
- ½ recipe Basic Pie Dough, or 1 (9-inch) frozen pie crust
- 2 tablespoons unsalted butter
- 3 cups thinly sliced onions
- 3 teaspoons chopped fresh thyme leaves, or other herb, such as oregano or tarragon
- 1 tablespoon flour
- ¾ cup half-and-half
- ¼ cup sour cream
- 2 large eggs, beaten
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Heat oven to 400 degrees. Roll the dough out to a 10-inch disk, and fit into a 9-inch tart pan or pie plate, cutting any excess from the edges or crimping in an attractive way; prick the bottom lightly with a fork in several places.
Place a sheet of waxed paper on the pie shell; fill with pie beads or dried beans and “blind bake” until lightly browned, about 15 minutes; cool on a rack. If using a frozen pie crust, follow directions on the package to blind bake.
Lower oven to 350 degrees. Melt the butter in a skillet over medium heat. Add the onions and thyme; cook slowly until onions are soft and lightly browned, about 15 minutes.
Stir in the flour and cook 1 minute more. Transfer to a mixing bowl; combine with the half-and-half, sour cream, eggs, salt, and pepper.
Pour into par-baked pie shell; bake in center of oven until filling is set and lightly browned on top, about 35 minutes.