Onion tart

Onion tart on a plate.

Recipe

Yeast dough (quantity for 2 trays)

  • 500 g spelt flour
  • 200 ml milk
  • 125 g butter
  • 1 cube of yeast
  • 1/2 teaspoon salt

Onion pastry (quantity for two trays)

  • 2.5 kg onions
  • 400 g dried meat
  • 500 ml cream
  • 8 eggs
  • some salt and pepper

Preparation

  1. Put the flour and salt in a bowl and make a well in the middle. Crumble the yeast into it. Then heat the milk to lukewarm and pour some of it over the yeast. Melt the butter in the remaining milk. When the yeast has risen sufficiently in the bowl, fold in the milk and butter. Knead the ingredients into a ball of dough and leave to rise in a warm place.
  2. Cut the onions into rings. Then dice the dried meat and fry in a pan. Sauté the onions in the fat.
  3. Beat the eggs, add the cream and season with a little salt and pepper.
  4. Divide the yeast dough and roll out on a floured surface. Then place on a greased baking tray. Spread the onion mixture over the yeast dough and then pour the egg and cream mixture evenly over it.
  5. Bake the onion tart at 180° C with top/bottom heat.

Tip: A fresh Federweißer from the Middle Rhine or the sunny Lower Moselle tastes excellent with this dish.

The LandFrauen Mayen-Koblenz wish you bon appétit!