Onion Tart

PASTRY:--
180 g flour
90 g cold butter in small cubes
1 egg yolk
2-3 tbsp water
FILLING:--
6 onions
2 tbsp rice bran oil
sprinkle of SIDS CRAZY SALT
50 g butter
4 egg yolks
250 ml cream
1 tsp ground nutmeg
SIDS SALT & PEPPER to taste

PASTRY: Put the flour in the food processor with the butter then blitz in short bursts until it looks like fine crumbs. Add egg yolk and mix again, adding enough water so the crumbs start to cling together.
Turn the pastry out onto a clean work surface and gently knead it for 2-3 minutes until it is smooth and even. Cover with cling-film and refrigerate for 1 hour.
FILLING: Peel and slice onions into paper-thin slices. Melt oil and butter in a heavy frypan and cook onions, with a sprinkle of SIDS CRAZY SALT, over a very low heat for 30 minutes. Stir frequently to ensure they do not catch or turn brown. They should be pale golden. Allow to cool.
Roll out the pastry as thin as possible and line a loose-bottomed 24 cm flan tin. Preheat oven to 200°C and place a heavy baking tray in the oven.(This will help the pastry cook on the bottom.)
Beat the egg yolks very well in a bowl with the cream and nutmeg, then add the onions. Season well with SIDS SALT & PEPPER. Turn the mixture into the pastry case. Place the tin on the baking tray and cook for 30 minutes.
Serve hot.