Onion Tart

• 4 tablespoons olive oil or butter
• 6 medium onions (about 2 pounds), peeled and sliced thin
• 3 thyme sprigs
• Salt
• One 10-ounce disk of Tart and Pie Dough (page 174)
• 1 egg
• 1 tablespoon milk or water

1. Heat in a low-sided heavy-bottomed pan: 4 tablespoons olive oil or butter.
2. Add: 6 medium onions (about 2 pounds), peeled and sliced thin, 3 thyme sprigs.
3. Cook over medium heat until soft and juicy.
4. This will take from 20 to 30 minutes.
5. Season with: Salt.
6. Cook for a few minutes more.
7. Put into a bowl to cool.
8. If the onions are very juicy, pour them into a strainer over a bowl to drain.
9. Remove the liquid.
10. Roll out into a 14-inch circle: One 10-ounce disk of Tart and Pie Dough (page 174).
11. Brush off the excess flour, transfer the dough to a baking sheet lined with parchment paper, and let it firm up in the refrigerator for 10 minutes or so.
12. Spread the cooled onions over the dough (removing the thyme branches as you go), leaving a 1 1/2-inch border around the whole circumference of the dough.
13. Fold the border up over the onions.
14. For a shiny, more finished look, mix together and brush the folded dough rim with: 1 egg, 1 tablespoon milk or water.
15. Bake on the bottom rack of a preheated 375F oven for 45 to 50 minutes, or until the crust is golden brown on the bottom.
16. Slide the tart off the pan onto a rack to cool.
17. Serve warm or at room temperature.
18. A crisp piece of tart along with a fresh, tangy salad makes an excellent lunch or light dinner.
19. For a crispier crust, if you have a pizza stone, put it on the bottom rack of the oven to preheat, then bake the tart (on its baking sheet) atop the stone.

olive oil, onions, thyme, salt, pie, egg, milk

Taken from www.epicurious.com/recipes/food/views/onion-tart-387079 (may not work)