For the shortcrust pastry base...
2 egg yolks
1 pinch of salt
50 ml water
250 g flour
140 g cold butter in cubes
First crumble the flour and butter together with your hands, then knead with the remaining ingredients to a smooth dough. Let the dough rest in the fridge in cling film for about 1 hour.
For the filling: 300 g onions, diced, 150 g bacon, diced, 150 g boiled ham, diced.
2 tablespoons of oil, 5 eggs, 125 g of milk, 125 g of cream, a little chopped parsley, 50 g of grated Parmesan cheese, peel and halve the onions and cut into fine strips. Blanch for about 1 minute in boiling, slightly salted water. Drain the water and dab the onions dry on a cloth. Lightly fry the bacon and boiled ham and drain the excess fat in a sieve.
stir milk, cream, eggs, parsley and grated parmesan with a whisk until smooth. Season with salt, pepper and a little nutmeg.
Preheat the oven to 180 degrees. Roll out the dough with some flour on the work surface about 2 mm thin. Brush a cake tin about 20 cm in diameter with butter. Line the mould (bottom and edge) with the cake dough and prick the bottom with a fork. Spread the onions, bacon and boiled ham on the base.
Pour the icing on the onion mixture and bake the tart for about 30 minutes. Then reduce the temperature to 170 degrees and bake the tart for another 15 minutes.
Johannisberg Clos des Corbassières Coeur du Clos from Domaine Cornulus in Savièse. The wine comes from 75 year old vines and is aged in amphorae. It has a complex bouquet of apricots, ripe pears and currants. On the palate, it has a delicate and velvety attack with a sweet almond note. The long finish rounds off this exclusive wine.