Classic onion tart with shortcrust pastry base

To make the classic onion tart recipe start with the dough. Mix the flour and salt in a large bowl. Add the butter and knead it into the flour with your fingertips until the mixture resembles coarse crumbs. Then add the water and work it in until you have a smooth dough. I recommend not using too much water here so the dough doesn't get too sticky. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

For the filling, peel and finely dice the onions. Then heat a large frying pan and fry the bacon until crisp. Add the diced onions and saute until they are soft and lightly golden brown. Remove the pan from the heat and let the onion and bacon mixture cool.

In another bowl, whisk the eggs, cream, salt, pepper and nutmeg. Add the cooled onion-bacon mixture and mix well.

Preheat the oven to 180°C. Roll out the dough and place it in a pie dish. I have found that a non-stick mold gives the best results here. Pour the filling into the dough and spread it evenly.

Bake the onion pie in the preheated oven for about 40-45 minutes, until the surface is golden brown and the filling is firm. Let it cool for a few minutes before cutting into pieces and serving.