CARAMELIZED ONION TART

FOR THE PASTRY:
1 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter or margarine, divided use
1 egg yolk
2 tablespoons milk
FOR THE FILLING:
3 medium onions, thinly sliced
3 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon hot red pepper sauce
1 cup shredded Gruyere or Swiss cheese, divided use

TO PREPARE THE PASTRY:
Mix flour and 1/4 teaspoon salt in food processor. Cut 1/2 cup butter into 6 pieces; add to flour mixture. Cover and process, using quick on-and-off motions, until mixture resembles cornmeal. Add egg yolk and milk; cover and process until pastry holds together when pressed. Shape pastry into flattened round; wrap in plastic wrap. Refrigerate about 30 minutes or until firm.

Preheat oven to 450 degrees F.

TO PREPARE THE FILLING:
Melt the remaining 1/4 cup butter in 10-inch skillet over medium-high heat. Cook onions in butter 5 minutes, stirring occasionally. Reduce heat to medium. Cook 15 minutes longer, stirring occasionally, until onions are golden brown; remove from heat.

Beat 3 eggs in large bowl. Stir in sour cream, 1/2 teaspoon salt and the pepper sauce. Stir in onion mixture. Stir in 1/2 cup of the cheese.

Roll pastry 1/4 inch thick on lightly floured surface with floured cloth-covered rolling pin. Cut 12-inch circle from pastry; place in 10-inch tart pan with removable bottom or in pie plate, 10 X 1 1/2 inches. Press lightly onto bottom and up side of pan; trim edge even with edge of pan. Spread onion mixture evenly oever pastry. Sprinkle with remaining 1/2 cup cheese.

Bake 10 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer or set in center. Let stand 20 minutes; remove rim of tart pan. Cut into 12 wedges. Serve warm or at room temperature.

Servings: 12
Source: Betty Crocker Magazine, November 1997