- 1 whole wheat olive oil crust
- 5 onions
- 1 cup half and half
- 3 eggs
- salt and pepper
- 1/2 cup Gruyère cheese, grated
Preheat oven to 400°F/200°C.
Heat a tablespoon of olive oil in a large skillet over high heat. Add onions to the skillet and cook until golden brown, about 10 minutes, stirring seldomly. Sprinkle with salt and 1/2 teaspoon of sugar, then reduce heat to minimum, cover, and cook for another 30 minutes, stirring occasionally. Add a teaspoon of water if the onions dry out and begin sticking to the bottom of the pan.
Whisk together egg, half & half and a pinch of salt and pepper. Line a tart pan with the rolled-out dough, then spread the cooked onions evenly over the bottom of the tart. Sprinkle the grated cheese evenly over the onions, then pour the egg and cream mixture on top.
Bake at 400°F/200°C for 30 minutes, or until golden brown.