via Brigitte. de: Onion tart is a traditional dish from southern Germany and France. Especially in the German wine growing regions onion tart is served in the autumn to spring a young wine and White. Similar to the onion quiche , but different than they traditionally baked in pastry dough and not out.
Busy with onion rings are cut into cubes or onions, which were previously simmered in butter. Most bacon is also used as a topping.The cast consists of eggs, sour cream, salt and cumin – cumin to the onion makes the nice wholesome. Onion is usually served warm.
The basic recipe for onion tart from BRIGITTE:
For the dough: 500 grams flour, 300 ml of milk, ½ cube of fresh yeast (21 grams), 60 grams butter, ½ tablespoon of salt. For the topping: 1.2 pounds red onions, 200 grams bacon, 350 grams of sour cream, 4 eggs, salt, freshly ground nutmeg and freshly ground pepper.
The dough is like a normal dough prepared. While the dough is: Peel onions and cut into rings, strips or cubes. Fry bacon, add onions and saute until the onions are nicely glazed. For the cast of sour cream and egg mix, add salt, pepper and nutmeg. Once bacon and onions have cooled, stir into the cast. Roll out the pastry on a baking sheet (do not forget baking paper!). The onion-bacon-cast evenly on the dough.
The onion must be in a preheated oven (200 degrees, fan oven 180 degrees, gas mark 4) about 20 to 25 minutes. Maybe after some time put a piece of baking paper over the onion.
drained curds into a colander. Cottage cheese, oil, milk and ½ teaspoon salt Mix. Flour and baking powder, half of the hand mixer with dough hook, knead the rest with your hands under the curd. Place the dough on a floured surface to a flat bread roll (diameter 30 cm). A springform pan (Ø 24 cm) ausfetten, pour the batter and press down firmly on the edges. . Prick dough with a fork on the floor several times the oven to 180 degrees, convection oven 160 degrees, preheat gas level 3. For the filling: Remove the onions and cut into strips. The clarified butter in a saucepan and saute the onion strips in it over medium low heat about 20 minutes, season it with pepper. Rinse the parsley and thyme, pluck off the leaves and shake dry. Finely chop the herbs and stir together the cumin with the onion.Season well with salt and pepper. Let cool slightly sour cream, sour cream, egg yolks and mix well. Add the onion mixture in a colander to drain briefly, so that the filling is too moist, and place on the pastry. The casting pour. In the oven for about 60-70 minutes until golden brown, covering perhaps after half time with baking paper to prevent the onion cake becomes too dark.Stand 15 minutes before slicing in off the oven at the oven door can open. It tastes cold or warm.
|7 tablespoons||Olive oil|
|2 tsp||Baking powder|
|Flour for rolling|
|Fat for the form|
|1 tsp||smoked paprika|
|4 sprigs||Thyme (or 1-2 tsp dried thyme)|
|freshly ground pepper|
|125 grams||Sour cream|
|250 grams||sour cream|
Preparation time: 130 Minutes
The recipe works well with leeks. Who may spread, additional grated cheese (Gouda or Emmental) about it. 12 vegetarian dishes for gourmets
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