Sweet and yummy onion tart for spring! 1) Two pounds of onions, red, white and yellow. Four tbs. olive oil. Three sprigs fresh thyme. Brown slowly and gently for 30 minutes or more. Let the mixture cool. 2) Roll out a little pate brisse to a diameter of about 14 inches and slide it onto a parchment-lined baking sheet. 3) Put onions in the middle, remove thyme sprigs. 4) Fold the edges over to form a rustic crust. Bake at 375° until it is golden brown — about an hour. Cool on a rack for 20 minutes. (I added a little goat cheese topping. If you use cheese, sprinkle it on near the end of the baking; it will keep the cheese moister.) We served it up with a big green salad and a Petite Sirah. So good!

For a more detailed bootleg of this Alice Waters recipe, you can visit Eat blog.