Summary

Ingredients

• 200 g flour
• 150 g butter, salted, cut into small pieces
• 1 medium egg yolk
• 50 g butter, salted
• 500 g onion (s), thinly sliced
• 2 spring onion (s), sliced
• 150 ml double cream
• 150 ml whole milk
• 3 egg (s)
• 2 tablespoon tarragon
• 50 g parmesan, rated
• salt and pepper
• Beans or peas, dry, for blind baking

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Instructions

1. Mix the flour, butter and egg yolks together and knead quickly to form a dough. Roll out and line a fruit cake tin with it. Chill in the refrigerator.
2. Preheat the oven to 200 degrees. Cover the dough with parchment paper cut to size, cover with peas or beans and bake blind for 15 minutes. Remove the topping and bake for another five minutes. Take out of the oven.
3. In the meantime, fry the onions in the remaining butter for about six to eight minutes until soft. Beat the crème double, milk, eggs, tarragon, parmesan, salt and pepper. Put the onions on the batter and pour the mixture over them. Bake in the oven for about 30 minutes until the surface is golden brown.