Onion tart (zwiebelkuchen)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plus 1 tb butter |
| 1¾ | cup | All purpose flour |
| 1 | Egg | |
| 4 | tablespoons | Half and half (milk & cream) |
| Salt | ||
| 4 | mediums | Onions |
| 4 | Bacon slices, diced | |
| ½ | cup | Whipping cream (be generous) |
| 2 | Eggs | |
| Salt and pepper | ||
Directions
Preheat oven to 400F (250C). Lightly grease an 11 inch quiche pan; set aside. Using a pastry blender or fork, work butter into flour. Stir in 1 egg, half and half and salt to make dough. Let stand in a cool place for a few minutes. Thinly slice onions. Fry bacon in a small skillet over medium heat until golden brown. Add onion rings; saute 2 to 3 minutes. Drain off excess fat. In a medium bowl, beat together whipping cream, 2 eggs, salt and pepper. On a lightly floured surface roll out pastry. Line greased pan with pastry. Prick pastry surface with a fork. Spread cooked bacon and onions over pastry. Pour in cream mixture. Cover with foil. Bake 20 mins. Remove foil; bake 10 to 15 mins longer or until set. Cut in squares or wedges. Serve warm.
When cooking for large numbers, double the quantites given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza dough can be substituted for pie pastry. If serving this tart for dinner or supper, a chilled white German wine will make the perfect match.
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