Alsace Onion Tart

Crust
2 C flour
1/2 tsp salt
1 egg
1 2/3 C chilled butter

Topping
1 lb 5 oz onions
1 stick butter
salt, black pepper
paprika
2 Tbsp flour
1 c milk
2 egg yolks
1 c heavy cream
4 oz lean smoked ham
4 oz Gruyere Cheese

can sub cream cheese instead of the milk and heavy cream.
1.  knead together the ingredients for the crust.  Shape it into a ball and wrap it in plastic wrap.  Chill for about 1 hour. 
2.  Peel the onions and cut thim into very thin slices.
3.  Melt half the butter in saucepan.  Add the onion rings and fry and stir for 3 minutes, until they are golden.  Season with salt, pepper and paprika.
4.  Melt the rest of the butter in a second saucepan.  Tip in the four, stir and fry until golden.  Continue stirring, while you add the milk, a little at a time.  Cook over low heat for about 5 minutes.  Take the saucepan off the heat.  Stir in the egg yolks and the cream, and then the onions.
5.  Heat oven to 400.  Knead the dough again, then roll it out thinly.  Line the quiche dish with the cough.  Cut off the overlap. 
6.  Spread the onion mixture onto the dough.  Chop the ham into cubes and grate the cheese.  Sprinkle the tart with both.  Bake in the oven for 40 minutes.  Allow the tart to rest for 10 min before cutting.