Roll pastry out on a lightly floured board to 0.5 cm thickness and use to line a 35 cm flan dish or tin.
Line with baking paper, fill with baking blind beans and bake at 190 C for 10 minutes.
Remove baking blind material and return pastry case to oven for 3 minutes to dry.
Cool while preparing filling.
Arrange onions over pastry base. Pour over egg mixture.
Bake at 180 C for 25 minutes or until filling is set.
Serve warm with a green salad.
Peel onions and slice thinly. Crush, peel and chop garlic.
Heat oil in a frying pan and sauté onions and garlic for 5 to 10 minutes or until lightly golden.
Beat eggs with a fork and mix in yogurt and chives.
Top with cooked bacon or ham chunks.
Make individual ones of these if you have small tart tins.