Onion Tart

Preparation:

Preparation: Prepare the shortcrust pastry and keep it ready for use. Cut the onions very finely and put them to stew in a saucepan, over a very slow flame, with the butter and oil: when you see them well wilted, but not too brown, add salt and pepper, remove them from the heat and add two eggs, beaten in previously with the cream and Parmesan. Stir the mixture well and pepper it again. Now roll out the shortcrust pastry on a floured work surface, until you obtain a disc slightly larger than the mold you have prepared; grease the latter and place the dough on it: distribute the onion and egg mixture evenly and fold the excess dough, forming a string all around which you will pinch with your fingertips. With the leftover pasta, make rolls that you will arrange like a grate over the onions. Brush with the remaining egg, lightly beaten, and bake the tart over medium heat, leaving it to cook for about 40 minutes. This tart is excellent both hot and cold, and is particularly suitable for a rustic appetizer.