Onion and Potato Tart

Ingredients:
pastry for 2 crust pie, your own or a mix, chilled
3 medium potatoes, cut into chunks (about 2¾ cups, 675 ml)
1 cup (250 ml) water
1 tsp. (5 ml) salt
1¼ cups (300 ml) grated gruyére cheese
½ tsp. (2 ml) dried thyme
4½ cups (1.1 lit) coarsely chopped onion
1½ tbsp. (25 ml) hard margarine (or butter)
1 tsp. (5 ml) seasoned salt
⅛ tsp. (0.5 ml) ground nutmeg
pepper, generous sprinkle
5 large eggs
1½ cups (375 ml) milk (homogenized is best)

Directions:
Roll out pastry to fit 10 inch (25 cm) glass pie plate. Line pie plate with pastry overhanging edge, about ½ inch (12 mm). Turn overhanging edge under until level with edge of pie plate. Lightly press down against pie plate. Make decorative edge. Poke bottom and side of pie shell in several places using fork. Roll out scraps and make cut-outs with small canape or cookie cutters. Place pie shell and cut-outs on baking sheet. Bake in 375̊F (190̊C) oven for 15 minutes. Remove pie crust from baking sheet. Bake cut-outs for additional 2 to 3 minutes until firm and golden.
Cook potato in water and salt in medium saucepan until soft. Drain. Cool. Break up potatoes with fork or pastry blender until size of large peas. Turn into crust. Do not pack down. Sprinkle with cheese and thyme.
Sauté onion in margarine in large frying pan for about 15 minutes until soft. Reduce heat to law.
Sprinkle seasoned salt, nutmeg and pepper over onion. Cover. Cook for about 10 minutes stirring occasionally until onion is browned and very soft. Evenly sprinkle over cheese.
Beat eggs and milk together in small bowl using fork. Carefully pour over onion mixture. Gently shake to allow spaces to fill in. Arrange cut-outs decoratively over tart. Bake on bottom rack in oven for 55 to 60 minutes until set and crust is golden. Let stand on wire rack for 10 minutes to cool slightly. Cuts into 8 wedges.