Rustic Argentine Roasted Onion, Provolone and Oregano Tart

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F.

2. 2

   2. For the crust, combine the all-purpose flour with 3 g (1/2 tsp) salt in a bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks sandy. Add the cold water gradually until a dough forms, without overworking it.

3. 3

   3. Shape the dough into a disk, wrap it, and chill for 15 minutes while you prepare the filling.

4. 4

   4. Place the onions on a baking tray and toss them with the olive oil, sugar, the remaining 3 g (1/2 tsp) salt, black pepper, and dried oregano. Roast for 25 minutes at 200 °C / 400 °F, stirring halfway through, until tender and golden at the edges.

5. 5

   5. Meanwhile, whisk the eggs with the heavy cream in a bowl until combined. Set aside.

6. 6

   6. Roll out the dough on a lightly floured surface into a 30 cm / 12-inch round. Fit it into a 24 to 26 cm / 9.5 to 10-inch tart pan, leaving a rustic edge. Prick the base with a fork.

7. 7

   7. Brush the base with mustard. Spread the roasted onions over it, then add the provolone cheese and grated hard cheese. Pour the egg and cream mixture evenly over the top.

8. 8

   8. Bake the tart for 25 minutes at 190 °C / 375 °F, or until the filling is set and the crust is deeply golden.

9. 9

   9. Let it rest for 10 minutes before slicing. Finish with chopped fresh parsley and an extra pinch of dried oregano before serving.