 onion tart /pissaladiere?
thanks everyone..i have decided to use a recipe from the great chef andre soltner..its really very similar to yours cape chef...he soley uses heavy cream with no milk added....i have made the pate brisee already and have frozen it...the rest is no problem as i can make it the day before the party and feel that it will be fine...will probably carmelize the onions off a feww days prior as well...thanks again..dont think it was worth losing any sleep over, in the end!
joey |