Tour de Force French Onion Tart (Cont.)

5. Poke small fork holes evenly on the bottom layer of dough to prevent air bubbles. (aka: ‘blind baking.’)

6. Place in oven for NO MORE THAN 5 minutes. Remove. Set aside.

7. Fold in the softened onions with the freshly whipped eggs and the rest of the ingredients, leaving the thyme sprigs for garnish. Stop. Is your kitchen candle lit? Play “Europa” by Gato Barbieri in the background. (Or his, “Last Tango In Paris.”) You’ll thank me.

8. Fill pie crust. Sprinkle with a modest amount of fresh nutmeg, if available. (MOST versions do not add a top crust, I decided added the latticed style. I added it within just a few minutes for a New England Trellis that ties us across the “big pond.” )

Bake for 35-45 minutes. Do not open oven before 35 minutes: fork-check and continue baking if needed, until the top is bubbly and lightly browned. Take the 35 minutes to diffuse or conquer an overdue project while your creation blooms! Check. Cool, slice, serve, sip, smile.

Pat Friedman — I’d like for this bio to be not about myself, but my love for my brother Chef Jim, the culinary creative genius whose Coq au Vin recipe for FRANCE shoulders mine. Though we’ve lived 3,000 miles apart for over 30 years, we have never stopped being connected. Jimmy, I’m so proud to be your sister!