Parmesan and Onion Tart

Mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add 3 to 4 tablespoons of ice water, one tablespoon at a time, mixing just until the dough holds together. Do not overwork.

Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Freeze for 15 minutes.

Prick the frozen crust with a fork several times. Line with parchment paper and fill with pie weights or dried beans.

Bake at 400°F (200°C) for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until the base looks dry but not fully colored. Set aside.

Slice onions into thin half-moons. Melt butter in a wide skillet over medium-low heat.

Add onions and salt. Cook, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized. Do not rush this step. Remove from heat and let cool slightly.

Whisk eggs and cream together until smooth. Season lightly with salt if desired.

Spread the caramelized onions evenly across the pre-baked crust.

Pour the egg and cream mixture over the onions.

Scatter the cheddar cheese over the top.

Bake at 375°F (190°C) for 20 to 25 minutes until the top is golden brown and the center is just set with a slight wobble.

Let rest for 5 minutes before slicing. Serve warm.