Melted Onion Tart with Parmesan

• Caramelized Roasted Onions (page 130)
• Pinch each of ground cumin, cayenne pepper, ground cloves, and nutmeg
• 1/4 teaspoon salt
• Half recipe Flaky Pastry (page 37)
• 2 eggs
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or undiluted evaporated milk (not condensed)
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan

1. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2. Preheat the oven to convection bake at 400F.
3. Prepare the Caramelized Roasted Onions; remove from the oven and cool.
4. Season with the cumin, cayenne, cloves, nutmeg, and salt.
5. Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well).
6. Bake on the center rack for 15 minutes or until the edges are lightly browned.
7. Remove from the oven; remove the pie weights (you can do this by simply lifting them in the foil out of the pan).
8. Cool on a wire rack.
9. Reduce the oven temperature to convection bake at 350F.
10. Whisk the eggs in a medium bowl with the flour, cream, and black pepper until smooth.
11. Stir in the onion mixture.
12. Pour the custard into the pastry shell and sprinkle with the Parmesan.
13. Bake on the center rack for 25 to 30 minutes, until the top is golden and the custard is set.
14. Remove from the oven and cool on a wire rack.

onions, ground cumin, salt, recipe flaky pastry, eggs, flour, heavy cream, freshly ground black pepper, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/melted-onion-tart-with-parmesan-372432 (may not work)