Onion and leftover meat tart

Slice the onions thinly and evenly and remove the hard ends.

Preheat the oven to 200 degrees Celsius, about 400 Fahrenheit.

Melt a good amount of butter, add all the onions on high heat with salt and pepper; optionally a pinch or two of sugar. Cook about 20 minutes, until slightly caramelized and fully cooked with no crunch; turn off the heat and cool.

Roll the shortcrust about 3 millimetres thick and line the tart tin, letting the edges run over to limit shrinking.

Chill 10 minutes, prick the base, line with parchment and weights and blind bake 10 minutes at 200 degrees, then remove the paper and bake a few minutes more. Cool slightly.

Mix the egg with the cream, salt, pepper and a grating of nutmeg; warm over medium heat, stirring, three to four minutes until slightly thickened without boiling, then turn off the heat.

Off the heat, gently stir in all the onions to a coherent mix.

Scatter the ham (or any leftover meat) in the tart case, spread the onion mixture over and dot with little cubes of butter.

Bake at 200 degrees for 15 minutes as the recipe says; here it took 20, until brown on top. Serve lukewarm.