- 1 kg peeled white onions or sweet Kimberley pearl onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 beaten eggs
- 1/3 cup thick cream
- 1 1/4 cups flour
- 150 g butter
- 1 1/4 cups grated Gruyère
Chop the white onions or sweet Kimberley pearl onions, then cook gently in a mix of the butter and olive oil, covered, for 40 minutes or until reduced, meltingly tender, but still pale.
Season to taste. Allow to cool, then mix with beaten eggs and ck cream.
Lightly knead the flour, butter and grated Gruyère. Press the dough into tart tins.
Prick and freeze while heating the oven to 200ºC.
Bake for 8 minutes or until pale golden.
Cool and fill with the onion confit mixture.
Bake again for 25 minutes or until set.
Dust with nutmeg.