Onion Tart with Phyllo

I'm not a huge fan of tarts or pies in general - mostly because I rarely like the pastry. I don't mind the fillings though! Since I realized you can use phyllo dough instead of regular pastry, my pie-baking has definitely increased. And this delicious onion tart is just perfect for fall - it's very comforting and delicious. Eat it as a main dish with a salad on the side, or serve it along something else - I can see this going very well with roast beef, for example. It'll keep in the fridge for a few days too, if you happen to have leftovers.

Onion Tart with Phyllo
(printable recipe)

You need a 24-cm springform pan

4 large onions
salt
black pepper
6 sheets of phyllo dough, larger than your pan
olive oil
2 eggs
200 ml cream (full-fat is the way to go)
grated nutmeg (just a little)

Slice the onions thinly, and fry on medium heat in olive oil for about 15 minutes. It should become soft and glistening, but not brown a whole lot. You're not caramelizing, so keep it on the light side. Season with salt and black pepper.

Work quickly, or the phyllo dough will dry out. Start by brushing your pan with oil. Place layers of phyllo, overlapping, and brush some oil between some of the layers. (It's not all that important, so don't worry.) When all the layers are in the pan, add the onion.

Whisk the eggs, cream and nutmeg, and pour this over the onions. Scrunch together the overlapping phyllo dough, and fold inwards to make a nice edge for the pie. Brush the edge with olive oil.

Bake at 175°C for about 25-30 minutes. The filling should be mostly set (but might still be a little wobbly) when you take it out. Leave to cool for at least 10 minutes before cutting.

Recipe in Swedish:
Lökflarn med filodeg