RECIPE MENU28
ONION TARTE
For the dough:
– 300 g flour
– 20 g yeast
– 125 ml tepid milk
– 1 egg
– 50 g butter
Topping:
– 750 g onions
– 250 g bacon
– 3 eggs
– 250 g crème fraîche
– 125 ml milk
– 1 teaspoon salt
– ½ teaspoon ground pepper
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast,
place it in the hollow, stir in with the milk and some of the flour from around
the edge, sprinkle with flour, leave to rise in a warm place until the flour sprin-
kled on the mixture is showing cracks.
Place the egg on the edge of the flour. Knead all ingredients into a workable
dough.
Leave the dough to rise in a warm place until it is about double the size.
In the meantime, peel and quarter the onions and then slice thinly. Dice the ba-
con and cook gently on a cooking ring with the onions until the later are trans-
parent and then leave to cool. Roll out the dough and place on a greased baking
tray, prick the bottom with a fork and press the edges up. Leave here to rise
again. Stir the eggs, crème fraîche, milk, salt and pepper together. Add the
cooled onioins and bacon to the mixture. Mix everything together and put on
the dough base. Smooth out. Put the onion flan in the oven.
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