See the Recipe. Laurie Smith

This quiche-like tart comes from Helvetia, West Virginia, and was inspired by the Swiss heritage of the town’s settlers. The caramelization of the onions perfectly matches the buttery, flaky crust.

Yield: serves 6


For the Pastry

  • 2 12 cups all-purpose flour
  • 12 tsp. baking powder
  • 12 tsp. salt
  • 12 cup Crisco
  • 1 12 cups milk

For the Filling

  • 1 stick unsalted butter, plus more for the top of tart
  • 2 12 – 3 lb. onions, thinly sliced
  • 9 eggs
  • 2 cups milk
  • 2 tsp. salt
  • Freshly grated nutmeg


  1. For the pastry: Combine flour, baking powder, and salt in a medium bowl. Using a pastry cutter or two knives, cut in Crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour.
  2. Preheat oven to 375°. On a floured surface, roll out dough into a large rectangle. Press into a 9″ × 13″ baking pan and prick with a fork. Bake 10 minutes.
  3. For the filling: In a large skillet, melt 1 stick butter over medium-low heat. Add onions; cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust.
  4. Preheat oven to 450°. In a medium bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350° and bake until custard is set, about 30 minutes.