Super Onion Tart

Like Alsation Onion Tart but English

4   onions, chopped
2 cloves   garlic, minced
2   shallots, minced
2 tbsp   olive oil
1 tbsp   butter
2 cups 500 ml   all-purpose flour
1 tsp   baking powder
2 tsp   salt
1 cup 250 ml   grated cheese (monterey, parmesan, gouda, chedder)
0.5 cup   milk
1   egg
2 tbsp   olive oil
1 tbsp   grainy mustard
1 tbsp   worcestershire sauce
2 tbsp   rosemary
  salt & pepper
1. Prehead oven to 400°C. Melt butter in oil in a skillet over medium high heat. Add garlic, shallots and onions to pan and sauté for 30 minutes or until mixture is nicely browned and caramelized. Add salt, pepper, rosemary and remove from heat. Pour onion mixture into a greased pie pan and sprinkle with half the grated cheese.

2. Mix together dry ingredients (flour, baking powder, salt, cheese) and wet ingredients (milk, egg, oil, mustard, worcestershire sauce) in separate bowls. Beat wet ingredients into dry ingredients with a fork until a sticky ball forms. Spread overtop of onion mixture. Dough will be very thin so use the back of a spoon to spread over if need be.

3. Bake for 15 minutes at 400°C then reduce heat to 300°C for a further 10 minutes until golden brown. Let sit for a few minutes then overturn onto a plate and serve with a dollop of spicy chutney or a lightly dressed salad.

This tart was adapted from the Supper Onion Pie in Nigella Lawson's "How To Be A Domestic Goddess". I always misread it as super as opposed to supper and adapted it to make my own.