Argentinian Roasted Onion, Provolone and Thyme Tart with Corn Crust

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   For the crust, mix the all-purpose flour, fine cornmeal, and half of the salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.

3. 3

   Add 1 egg and the cold water little by little, mixing just until a soft dough forms. Do not overwork it. Shape into a disk, cover, and chill for 15 minutes.

4. 4

   Meanwhile, place the onions in a large baking dish. Toss them with the olive oil, sugar, the remaining salt, black pepper, and half of the fresh thyme.

5. 5

   Roast the onions at 400°F (200°C) for 25 minutes, stirring once halfway through, until tender and golden at the edges. Remove and let cool slightly.

6. 6

   Lower the oven temperature to 375°F (190°C).

7. 7

   Roll out the dough and line a tart pan about 24 cm / 9.5 inches wide. Prick the base with a fork.

8. 8

   In a bowl, whisk the heavy cream with the 2 eggs for the filling and the mustard. Add the grated provolone, the remaining fresh thyme, and the roasted onions. Mix well.

9. 9

   Pour the filling into the crust and spread it evenly. Sprinkle the grated Parmesan over the top.

10. 10

    Bake the tart at 375°F (190°C) for 25 minutes, or until the center is set and the top is lightly gratinated.

11. 11

    Let it rest for 10 minutes before slicing. Finish with a few extra fresh thyme leaves and serve warm.