We love onions every which way at my house, so why not in giant tart? The sweet onions are caramelized, which really highlights their amazing flavor. The texture of the onions contrasts with the firmer sundried tomatoes, and it’s served to you in a super flaky pastry dough. It’s really great and something you’re going to make time and time again for your family.

3 sweet onions (thinly sliced)

3 tablespoons butter

1 tablespoon extra virgin olive oil

3 cloves of garlic (minced)

½ – ¾ cup sundried tomatoes (thinly sliced)

1 tablespoon capers (chopped)

1 teaspoon dried thyme

2 eggs

½ cup milk

¾ cup parmesan cheese (shredded)

Nutmeg (optional)

1 pate brisee pastry crust – savory

Salt and pepper to taste

In a large skillet over medium low heat, add the oil and butter. As the butter is melting, toss in the sliced onions with a pinch of salt. Stir to coat the onions with the oil/butter. Cover the skillet and allow the onions to caramelize for 35-40 minutes, stirring occasionally. When they have been cooking for 25 minutes, add the garlic, thyme, and thinly sliced sundried tomatoes. Stir to combine and then recover, allowing the onions to finish caramelizing. When they have finished cooking, turn off the heat, mix in the capers, and allow it to cool.

While the onions are cooling, preheat the oven to 350 degrees Fahrenheit and whisk together the eggs and milk with some salt and pepper. Mix the cooled onion mixture in with the eggs/milk.

Roll out the dough to fit a 9 inch pie pan. Pour the onion egg mixture into the pastry crust. Sprinkle with the parmesan cheese and a dash of nutmeg (optional).

Bake for 35-45 minutes, or until the center of the tart is firm.

Allow to cool slightly before serving (about 15-25 minutes).

Serve and enjoy!