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FILLING 2 tablespoons olive oil 2-1/2 lbs. onions, chopped 10 large garlic cloves, chopped 1 large fresh thyme sprig or 1/4 teaspoon dried 1 bay leaf 1/2 cup dry white wine 1 cup packed shredded Gruyere cheese (about 4 ozs.) For crust: Combine flour and salt in processor Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons until dough forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 30 minutes. (Dough can be prepared 4 days ahead. Let soften slightly before continuing.) Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. Roll up dough on rolling pin; transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze crust 15 minutes. Line crust with foil. Fill with pie weights or dried beans. Bake crust until set, about 15 minutes. Remove foil and weights. Continue baking until crust is golden brown, piercing with fork if crust bubbles, about 15 minutes longer. Transfer to rack; cool completely. For filling: Heat oil in heavy large skillet over medium heat. Add onions, garlic, the and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes. Add wine; stir until almost all liquid evaporates, about 5 minutes. Season with salt and pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.) Preheat oven to 400°F. Remove thyme sprig and bay leaf from filling. Stir in Gruyere. Transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve tart warm or at room temperature. brunch 29

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