Ingredients :

Shortcrust Pastry

Potatoes, depending on the type you use: If you are using

Creaming potatoes (which are nice with this dish) about 4-5 medium sized

Russet potatoes (which are somewhat drier and more for baked potatoes) about 1-2

Holland potatoes, are similar to the creaming potatoes

Onions, yellow/white  1-2 bulbs

Parmesan cheese, grated     1/4 cup

1-egg

milk, 1/4 cup

salt & pepper to taste

Method:

1. Peel & slice the potatoes thinly. As thin as you can.
2. Cut & slice onions. Fry in some oil till transparent or caramelised.
3. Prepare the shortcrust pastry to fit in your pie/tart dish. Prick holes in the bottoms & sides. Keep refrigerated so your pastry stays firm.
4. Preheat oven to 200ºC (400ºF).
5. Beat egg till it feels light.
6. Add milk and beat till frothy.
7. Take out the pie/tart dish from the fridge. Layer potatoes & onions on the pastry.
8. Add parmesan, salt & pepper to the egg/milk mixture, give a good stir to mix it up. Pour over the potatoes/onions mixture.
9. Stick the dish in the oven for 20-25 minutes & test whether it is done with the skewer test.

Caramelised Onion Tart