Yield: 4 - 6
|1 cup||Whole wheat flour|
|7 tablespoons||Butter, diced|
|1 teaspoon||Caraway seeds, crushed|
|1 \N||Egg yolk mixed with:|
|1½ pounds||Onions, thinly sliced|
|1 tablespoon||Olive oil|
|2 \N||Egg yolks|
|1 teaspoon||Caraway seeds|
|\N \N||Salt & black pepper|
Source: The Herb Bible (The Ultimate Herb Reference Book) To make the pastry, mix together the flour and the butter and rub in with your fingers. Stir in the caraway seeds and salt. Stir in the egg yolk and water and mix to a soft dough. Wrap and chill for at least 30 minutes.
Roll out the pastry to line an 8-inch tart pan. Trim the edges and prick the base. Cover the base with foil or parchment paper and weigh with dried beans. Bake the pastry "blind" in the oven at 400*F for 10 minutes. Remove the beans and foil or paper, and bake the pastry crust for 5 minutes more.
Reduce the oven heat to 350*F.
To make the filling, melt the butter and oil in a pan and cook the onions over low heat until they are soft and just beginning to colour. Remove from the heat.
Beat together the eggs, egg yolks and cream. Stir in the caraway seeds and season with salt and pepper. Pour over the onions and stir with a wooden spoon.
Pour the mixture into the partly-baked pastry crust and bake in the oven for 25 minutes, until the filling has set. Serve hot or cold. Posted to JEWISH-FOOD digest V97 #078 by alotzkar@... (Al) on Mar 6, 1997