1. Add the flour, salt and cold butter in small pieces to a bowl. Use a pastry cutter to bring the flour and butter together until they form small crumbs. Add the egg and 4 tablespoons of the water and mix with a rummer spatula – you should get a soft dough (but not too soft). If it is not coming together, add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for about 1 hour.

2. Grease a 26cm tart tin with loose bottom. Roll out the dough and place in the tin – press to the bottom and sides to form a nice crust. Place in the fridge until the rest is done.

3. Wash the spring onions. Peel the onions and cut all into rings. Heat up a pan and add some olive oil. Sauté the onions for several minutes – they should get soft and look glossy but should not get dark or burnt. Season with salt and pepper. Add the Federweißer (or white wine), reduce the heat a bit and let cook for about 2-3 minutes. Remove from the heat and let cool down.

4. Preheat the oven to 200°C (390˚F). In a small bowl, mix the eggs with heavy cream, milk, and the herbs. Season with salt and pepper (a good amount), a pinch of turmeric, and pimentón. Take the tart tin out of the fridge and place the onions on the crust. Pour the egg mixture on top and bake for 40-45 minutes. Serve warm with some Federweißer or white wine.