Onion tart
Tart based on sand dough with a subtle flavor of cheese and delicate filling of five kinds of onions
Ingredients
| BATTER: |
| wheat flour 120 g |
| hard cheese 40 g |
| butter (chilled) 75 g |
| Provencal herbs 1/2 tsp. |
| salt pinch |
| ice water 30 ml |
| egg yolk 1 egg |
| TOASTING: |
| onions (yellow, red, white) 450 g |
| leek 80 g |
| green onions 25 g |
| butter 60 g |
| honey 2 tbsp. |
| white dry wine 50 ml |
| balsamic vinegar 3 tbsp. |
| salt, pepper to taste |
| FILLING: |
| eggs 2 pcs |
| egg yolk 1 pc |
| sour cream (15% or 20%) 100 g |
| milk 100 ml |
| hard cheese 60 g |
| salt, pepper to taste |
Instructions
Step 1
Combine the coarsely grated butter with the sifted flour and salt. Grind into a crumb. Add the egg yolk, grated cheese and provan herbs. Knead the dough, adding water as needed, wrap in clingfilm and leave in the fridge for an hour.
Step 2
Then spread a thin layer on the tart form (you can roll out with a rolling pin and place in the form), prick with a fork and bake at 200 degrees Celsius for 10 minutes.
Step 3
For the filling, cut into half rings and fry all the onions and leeks in oil until soft. Pour in the wine and evaporate the alcohol. Add the honey and saute the onions, stirring, for another 5 minutes. Add the balsamic vinegar, salt and black pepper. Remove from the stove, add the chopped green onions and stir.
Step 4
For the filling, combine the egg yolk, eggs, milk, sour cream, grated cheese, salt and pepper. Stir with a whisk.
Step 5
Put the filling into the crust, pour the filling over it. Bake the tart for 20-25 minutes at 190 degrees. Serve hot or cold.
