Onion Tart

The basis:
-250 g flour
-Cold oil – 180 g
-1 egg yolk
-2 tablespoons cold water

-3 large onions, peel and finely chop
-Balsamic vinegar – 1 tablespoon
-Brown sugar – 1 tbsp
-Butter – 1 tablespoon
-Cheddar cheese – 150 grams, rub
-2 egg yolks +1
-150 ml cream
-50 ml of milk
-3 teaspoons thyme
-Salt and pepper, to taste

Prepare the base. Whisk together the flour and butter in a food processor until loose crumbs. Add the egg yolk and water and molded dough balls. Wrap the dough in plastic wrap and press down, to get the disc. Put in refrigerator for 30 minutes.

Roll chilled dough Width 5 mm and place in baking pan. Put the form with the dough in the refrigerator for 15 minutes.

Heat the oven to 180 degrees. Close the pastry with baking paper and fill any weighting. Put the dough in the shape of a form in the oven and bake for 10 minutes. Then remove the peas or beans (depending on what you use), and paper and return basis without it for another 5-7 minutes until golden brown. Cool.

Heat a frying pan over medium heat and place the butter. In the sizzling butter Put the chopped onion. Roast for about 10 minutes on low heat. Add the vinegar, chopped thyme and sugar. Cook another 10 minutes. cool.

In a bowl, whisk whisk eggs, egg yolk, cream and milk. Add spices to taste.

Put the onions in the base layer evenly close the grated cheese and pour the egg-milk mixture. At the end sprinkle with remaining thyme. Bake for 15-18 minutes until the filling grabs.

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