CRUST
2 cups all purpose flour
1 teaspoon salt
1.5 sticks unsalted butter, cut into 1/2 inch cubes
1 large egg
2 tablespoons (or more) cold water
FILLING
1 lb white onion, halved lengthwise, thinly sliced crosswise (about 5 cups)
2 cups dry white wine
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons tomato paste
2 tablespoons sugar
1 large fresh thyme sprig
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 bay leaf
8 ozs figerling potatoes
2 large egg yolks
2/3 cup whipping cream
1/8 teaspoon salt
Pinch of ground black pepper
Pinch of ground nutmeg
6 ozs Saint Andre cheese, cut into 6 slices
• FOR CRUST: Blend flour and salt in processor. Add butter; pulsing the processor blend in the butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled)
• Preheat oven to 375F. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending a little above tart pan edge. Bake crustsz until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool.
• FOR FILLING: Preheat oven to 400F. Mix first 10 ingredients in a 13x9x2 inch metal baking pan. Bake until onions are golden and almost all liquod is absorbed, stirring every 20 minutes, about 2 hours. Let cool. Remove thyme sprig and bay leaf.
• Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain and let cool. Cut potatoes crosswise into 1/4-inch rounds.
• Preheat oven to 325F. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among tarts.
• Bake tarts until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. bake until cheese melts, about 3 minutes. Cool slightly. Push up tart pan bottom to remove tarts from forms and serve tarts warm or at room temperature. Serves 6 as excellent starter, brunch entree with salad or dinner side dish.
