There are a million recipes out there that are very similar but this is a mixture of three. Two French: Papilles et Pupilles and Journal des Femmes, plus Gabrielle Hamilton's from the NYTimes Cooking. Some are purists and will tell you cheese and onions do not belong here but I prefer them. —Melissa P
pâte brisée (Herta brand is best)
onion, thinly sliced
grated emmenntal cheese
salt and pepper to taste
In This Recipe
Cook lardons and onion in a pan over medium heat
Meanwhile mix the eggs, milk, crème liquide, nutmeg, salt, and pepper in a bowl.
When the lardons and onion are done, take out your tarte dough, place in pan, prick rigorously the bottom of the shell. Then pour onion and lardons onto the dough. Top with cheese.
Pour in egg mixture.
Bake at 220°C for 20 minutes then reduce to 200°C and bake for another 15 minutes. Wait at least 5 minutes before serving.