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LOCATION: Recipes >> Entrée Pies >> Onion Tart 01

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Onion Tart - Bollefladde
Serving Size: 6

2 1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c Crisco or vegetable shortening
1 1/2 c milk

3 lbs onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 c milk
2 tsps salt
freshly grated nutmeg

Make the 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 rectange. Press into a 9"X13" baking pan and prick
nwith 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. In a medium bowl, 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.

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