Tonight’s tart was a mashup of a modern onion tart (Deborah Madison’s onion tart) and a medieval tart in ember day (from Forme of Curye, ab. 1390 A.D, redaction by Cassandra Baldassano).

2 large white onions, chopped
2 T butter
~1 T ginger
~1 T basil
1/2 cup milk
1/2 cup cream
3 eggs
~1/2 cup currants
~1/2 lb. Gouda

Sautée onions in butter w/ spices until sweet & golden. Let cool. Whisk milk & cream together. Beat in eggs. Whisk in currants, grated Gouda, cooled onion mixture. Pour into pie crust in tart or pie pan. Bake at 400ºF for 50 minutes.

Pie crust:
130 g. flour (1 cup plus 1 T)
1/4 t saffron salt
6 T butter
~4 T cold water

Whisk flour & salt together. Cut in butter (pastry cutter is your friend!). Stir in cold water until dough forms. Wrap in plastic wrap, flatten into a disk, refrigerate for half an hour before rolling out into pie crust.

Serve w/ salad, bread, lemonade & wine.