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 Serves 4 to 6
1 cup pastry flour
1/4 tsp. fine sea salt
6 tbsp. unsalted butter, cut up
1 egg
Few drops ice water, optional
4 tbsp. unsalted butter
1 medium onion, finely chopped
3/4 cup heavy cream
3 eggs
1/2 cup chopped parsley
1 tbsp. chopped chives
1/4 cup chopped watercress
Freshly grated nutmeg
Salt and pepper
Combine flour and salt in bowl of a food processor. Add butter and process until mixture resembles coarse meal. Add egg, pulsing machine until dough just holds together. If necessary, add a few drops of ice water to mix. Form into a ball, enclose in plastic wrap, and refrigerate for 1 hour.
Preheat oven to 375°F.
Roll pastry on a lightly floured surface (or between 2 sheets of plastic wrap) into a 12-inch circle. Ease into a 9 1/2-inch fluted tart pan with removable base and trim edges. Line with baking parchment and pie weights and bake for 15 minutes. Remove paper and pie weights and bake for 5 minutes more to firm up base. Remove from oven and let cool in the pan.
Preheat oven to 375° F. Melt the butter in a heavy pan over medium-low heat and sauté onion until golden and translucent, 7 minutes. Let cool slightly and spread in the pastry shell. Combine cream, eggs, parsley, chives, and watercress and beat to mix. Season with a generous grinding of nutmeg, salt and pepper. Pour over the onions. Place pan on a baking sheet (in case of spills) and bake until top of tart is golden and filling just set, about 40 minutes. Serve warm, not hot.
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