Rustic Argentine Onion, Provolone and Oregano Tart with Corn Crust

Instructions

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   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a 24 cm / 9.5-inch tart pan.

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   2. For the crust, combine the all-purpose flour, fine cornmeal, baking powder, and 1/2 teaspoon of salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.

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   3. Add 1 egg and the cold milk. Bring the dough together without overworking it until a dough forms. If needed, mix just enough so no dry spots remain. Shape into a disk, cover, and let rest for 10 minutes.

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   4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, sugar, and the remaining 1/2 teaspoon salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are very soft and golden.

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   5. Add the black pepper and dried oregano to the onions. Cook 1 minute more, remove from the heat, and let cool slightly for 5 minutes.

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   6. Roll out the dough on a lightly floured surface and line the tart pan. Prick the base with a fork.

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   7. Bake the crust on its own for 12 minutes at 375 °F / 190 °C to give it initial structure.

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   8. In a bowl, whisk the 3 eggs with the heavy cream. Add the provolone cheese, half of the grated parmesan-style cheese, the chopped fresh parsley, and the warm onions. Mix well.

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   9. Pour the filling into the pre-baked crust and sprinkle the remaining grated parmesan-style cheese and an extra pinch of dried oregano over the top.

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    10. Bake the tart for 18 to 22 minutes at 375 °F / 190 °C, until the center is set and the top is golden.

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    11. Let it rest for 10 minutes before slicing so the filling sets more cleanly.

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    12. Serve warm or at room temperature.