The morning I gave birth to may daughter Grace, I missed a brunch. My good friend Jo brought brunch to me. This tart was included. I was famished. It was perfect.
4 large Bermuda onions, sliced
2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme, picked
1 1/2 cups heavy cream
4 whole eggs
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1(9-inch) parbaked pate brisee tart shell
Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.
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