1. Peel and chop the onions. Heat the oil in a pan and fry the onions, stirring until golden.
2. Preheat the oven to 220° (thermostat 7)
3. Spread the pastry out onto a flour-covered surface then pierce with a fork and place in a mould. Set aside in the fridge.
4. Beat the eggs whole together with the cream and milk.
5. Season with salt and pepper then add the onions.
6. Spread the mixture around the bottom of the tart.
7. Remove the tart from the oven, leave to cool for 3 to 4 minutes then take it out of the mould.

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