Recipe: Onion tart

The day before:

1 In a Dutch oven, melt the butter then add the sliced onions. Season with salt and pepper, add a grating of nutmeg and let them sweat covered over low heat without browning for 10 minutes.

2 Pour in the beer, adjust the seasoning and let it braise for one hour covered over low heat. If there is any liquid left, continue cooking until it evaporates.

3 Transfer to a bowl and let cool at room temperature.

The next day

4 Preheat the oven to 390°F (200 °C) (gas mark 6). Roll out your pastry base then fill it with the onion purée.

5 In a bowl, break the eggs, add the cream, season and give it a quick blend (5 seconds) then pour this mixture over your onions and bake for 30 minutes at mid-oven temperature. Serve this magnificent onion tart with a nice salad such as chicory leaves or small endives for example.