As an hors d’oeuvre, serve slices along with some salted almonds and a few stalks of fresh fennel. As a first course, garnish the plate with a small frisée salad simply dressed with a little oil and lemon juice whisked together with a pinch of salt.
You may roll out the dough and cook the onions the day before, but assemble and bake the tart on the same day. There won’t be any leftovers.
© 2008 Nick Malgieri. All rights reserved.