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Zweiebelewahe: Onion tart
- Cuisine: Swiss
- Serves 4-6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Pastry
10 g (½ oz) dry yeast
100 ml (3½ fl oz) warm water
200 g (7 oz) unbleached plain (all-purpose) flour
100 g (3½ oz) unsalted butter, at room temperature
1 teaspoon salt
Filling
50 g (2 oz) unsalted butter
600 g (1 lb 5 oz) onions, finely sliced
1 tablespoon virgin olive oil
150 g (5 oz) bacon, cut into strips
4 organic eggs
300 ml (10 fl oz) cream
100 g (3½ oz) grated
Gruyère cheese
1 teaspoon sea salt
freshly ground black pepper
Preparation
For the pastry, combine the yeast and water and set aside. Put the flour, butter and salt in a bowl and rub the butter into the flour with your fingertips. Add the yeast and water and mix until it forms a dough (if it seems too dry, you may need to add a little more water). Knead the dough until smooth and shiny. (Alternatively, you can make the dough in a food processor.) Let the dough rest for about 30 minutes (it should rise just a little).
Preheat the oven to 220°C (430°F). For the filling, heat the butter in a saucepan and cook the onions for about 10 minutes on medium heat, until soft and sweet. Remove them to a plate. Add the oil and bacon to the pan and cook until the bacon starts to become brown and crisp (be careful not to burn it). Drain on paper towel.
Butter an ovenproof pie dish (around 25–30 cm/10–12 in diameter). Roll out the pastry and press it into the dish, trimming off any excess.
Beat the eggs and cream in a mixing bowl then add the cheese, salt, a grinding of pepper, and the onions. Pour the mixture into the pastry base and scatter the bacon on top. Cook on the bottom shelf of the oven for 30 to 40 minutes, or until golden brown.
Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
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Cleaning bbq with lemon
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Glossary
Black Butter
Made by browning butter in a pan and adding lemon juice and parsley. Usually used as an accompaniment to fish, particularly skate and plaice.
