Instructions: Combine the flour and salt in a large bowl. Using fingers, work the butter into the flour until it resembles coarse meal. Add the water and egg stirring with a fork until the mixture forms dough. Pat into a cylinder shape, cover with plastic wrap and chill for at least one hour. Roll out the dough into a 9 inch pie pan. Prick the shell with a fork and place a piece of foil in the pie pan.

Fill it with some dried beans and bake in a pre-heated oven at 400f for 25 minutes or until lightly golden in color. Remove from the oven and cool on a wire rack

Filling Ingredients

2 tbsp. unsalted butter
1/4 cup bacon, diced
4 cups Vidalia onions sliced thin
1 1/4 cups heavy cream
freshly ground nutmeg to taste
1 cup whole milk
4 large eggs
2 Tbsp. calvados
2 Tbsp. parsley stems, finely chopped
salt & freshly ground pepper to taste

In a non-stick pan melt the butter over medium heat. Add the bacon and cook until crisp. Add the onions and saute until softened. Remove from the heat and let cool.. Pre-heat oven to 400f. In a large bowel, whisk the cream, milk, eggs and calvados. Add the onion mixture and chopped parsley stems. Season with salt, pepper and nutmeg. Pour the mixture into the tart shell. Place the tart in the oven and reduce the temperature to350f. Bake for 30 minutes.

Turn the oven off and leave the tart in the oven for 20 more minutes. Cut and serve.

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