• 1/2 cup plus 1 tb butter
• 1 3/4 cup all purpose flour
• 1 egg
• 4 tablespoon half and half (milk & cream)
• 1 salt
• 4 medium onions
• 4 bacon slices, diced
• 1/2 cup whipping cream (be generous)
• 2 eggs
• salt and pepper to taste

1. Preheat oven to 400F (250C).
2. Lightly grease an 11 inch quiche pan; set aside.
3. Using a pastry blender or fork, work butter into flour.
4. Stir in 1 egg, half and half and salt to make dough. Let stand in a cool place for a few minutes.
5. Thinly slice onions.
6. Fry bacon in a small skillet over medium heat until golden brown.
7. Add onion rings; saute 2 to 3 minutes. Drain off excess fat.
8. In a medium bowl, beat together whipping cream, 2 eggs, salt and pepper.
9. On a lightly floured surface roll out pastry.
10. Line greased pan with pastry. Prick pastry surface with a fork.
11. Spread cooked bacon and onions over pastry.
12. Pour in cream mixture.
13. Cover with foil. Bake 20 mins.
14. Remove foil; bake 10 to 15 mins longer or until set.
15. Cut in squares or wedges. Serve warm.

When cooking for large numbers, double the quantites given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza dough can be substituted for pie pastry. If serving this tart for an appetizer or entree, a chilled white German wine will make the perfect match.