|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Onions||3 Large, thinly sliced|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggs||3 , lightly beaten|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Sliced pimento||3 Tablespoon|
Heat oil in a wide frying pan over medium heat.
Add onions, nutmeg, and salt and cook, stirring occasionally, until onions are very soft and lightly browned.
Remove from heat and let cool.
Meanwhile, prepare Tart Shells.
Add onions to eggs, then divide mixture evenly between shells.
Trim off dough about 1/2 inch above filling.
On a floured board, roll out trimmings, cut them into 3/4 inch wide strips, and weave strips over each tart to make a lattice topping.
Fill spaces between lattices with olive and pimento slices.
Bake in a 400Â° oven for 20 to 25 minutes or until pastry is golden.
Let cool briefly before cutting into wedges to serve.
In a medium size bowl, mix 1 2/3 cups unbleached all purpose flour and 1/4 teaspoon salt.
With a pastry blender or 2 knives, cut in 1/2 cup firm butter or margarine until mixture resembles fine crumbs.
Stirring with a fork, add 2 tablespoons salad oil , a little at a time; then add 2 to 4 tablespoons very cold water, a little at a time, until dough holds together.
Divide dough in half.
Shape each portion into a ball, then, on a floured board, roll out each ball to a 12 inch circle.
Fit into two 8 inch pie pans.