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DIRECTIONS

To make the pastry, in a food processor, combine the flour, salt, and sugar and pulse briefly to mix. Top with the butter, and process until crumbly.
Mix the egg and ice water in a measuring cup with a spout. With the motor running, pour the egg mixture into the processor and run until the mixture becomes a loose ball. Stop the machine immediately.
Gather the dough onto a big piece of waxed paper. Flatten as much as you can, wrap up, and chill for at least 30 minutes or as long as overnight.
Preheat an oven to 350°F. Roll out the cold dough into an 11-inch round and fit into a 9-inch tart pan with a removable bottom and 1-inch sides. Trim the edges and prick the pastry in several places with the tines of a fork. Line the dough with the same waxed paper you used to wrap it, and weight it down with a layer of raw rice, macaroni, or dried beans. Bake for 15 minutes, until pale. Remove from the oven. 5 Pull up on the waxed paper to lift out the weights. Raise the oven temperature to 450°F. Let the crust cool slightly. 6 While the crust is baking and cooling, make the filling: Melt the butter in a sauté pan over medium-high heat. Add the yellow and red onions, the leeks, and the garlic. Reduce the heat to medium-low, cover, and cook, stirring now and then, until wilted, about 20 minutes. Uncover and cook for a few minutes longer to dry out any pan juices. Pour into a sieve and discard the liquid. Place the contents of the sieve in a bowl.
Add the shredded chicken and set aside to cool slightly.
In another bowl, whisk together the eggs, cream, salt, and pepper to taste.
Spread the onion-chicken mixture in the partially baked tart crust, then slowly pour the egg mixture evenly over the top, allowing it to soak in.
Set the tart pan on a baking sheet to catch any drips. Bake for 5 minutes. Reduce the oven temperature to 325°F and bake for 25 to 30 minutes longer. The tart is done when a knife inserted halfway between the center and the edge comes out clean. Let cool for 10 minutes before slicing into wedges, or serve at room temperature.