Claude’s Onion Tart

In 1980 I embarked on a gastronomic trip of two- and three-star Michelin restaurants in France, armed with a new American Express card and, as was the custom then, a bunch of travellers cheques. I had spent a restful ten days as the guest of food writer Simone Beck, known also by the nickname Simca, who owned a property in Provence. Simca ran a cooking school with accommodation