Onion Tart

Ingredients:
one 23 cm (9 inch) shortcrust pastry base
1/2 cup (4 oz/125 g) mixed butter and oil
250 g (8 oz) onions, sliced
1 cup (125 g/ 4 0z) grated Gruyere cheese
3 eggs, beaten
1/2 cup (125 ml / 4 fl oz) heavy cream
salt and freshly ground black pepper
freshly grated nutmeg
6 black olives, pitted

Preparation and cooking:
Heat the butter and oil in a saucepan and gently saute the onions for 8 minutes without browning. Remove from the heat.
In a bowl, mix together the cheese, eggs, cream, salt, pepper and nutmeg.
Stir this into the onions. Pour the mixture into the pastry case and bake for 30 minutes in a preheated oven at 200 C (400 F).
Decorate the tart with the olives and serve hot or cold.

This recipe is based on the Onion Tart recipe in Jean Conil and Fay Franklin's book, "The Flavours of France: Fabulous Vegetarian Cuisine for Every Occasion".