Ingredients
Dough
1 cup flour
1/4 teas salt
5 table butter
5 table ice cold water
filling
4 table unsalted butter
2 1/2 pounds sweet onions thinly sliced
6 thyme sprigs
salt and pepper
1 egg beaten
Preparation
Make dough, shape into disc, wrap and place in refrigerator.
Cook onions moderately high heat in butter for appx 10 minutes until onions are soft. Cook an additional 20 minutes until golden. Add creme fraiche, season with salt/pepper and cool.
Assemble and brush tart with egg. Cook 375 on pan over pizza stone appx 40 minutes. Move to top rack 4-5 minutes.
