Entrée Pies: Onion Tart 01 by Recipe Cottage

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	Onion Tart 01

		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.