I knew this recipe would be a challenge. It looked hard. But the onions were on sale, and I was feeling ambitious. I had enough batter leftover from this tart that I remade the broccoli and cauliflower tart with it later on in the week. That was a great time-saver.

What I liked about the tart: This tart came out so beautifully and presented well with it's golden brown custard topping. It does, in fact, reheat fairly well as was stated in the opening paragraph of the recipe. However, I don't think I would serve it at room temp at a picnic. The tart is good for a very mild-flavored dish to match other strong flavors at a table.

What I didn't like about the tart: This recipe dirtied a lot of dishes--blender for batter, iron skillet for onions, mixing bowl for crust, tart pan for baking. The crust recipe was not large enough for the entire filling recipe. Moreover, the average pie plate or tart pan isn't large enough to match the size of the recipe. There was a strong scrambled egg flavor. Paul said it tasted like an onion casserole, and I thought it tasted like fairly bland scrambled eggs over a crust. When I remade the filing with the broccoli cauliflower tart, I was very disappointed with the flavor. It really did just seem like fluffy, tasteless, eggs.

Conclusion: I don't plan on making this tart again. I may use the filling (recipe cut in half) for another tart as long as I can add other flavorings. I'm glad I proved to myself that I could complete a detailed and more difficult recipe with a child practically tied to my hip, but I think I will go for other tart ideas in the future.