Title: Onion Tart (Zwiebelkuchen)
Categories: Tart Side German
Yield: 8 Servings
| 1/2 | c | + 1 tb butter |
| 1 3/4 | c | All purpose flour |
| 1 | | Egg |
| 4 | tb | Half and half |
| | | Salt |
| 4 | md | Onions |
| 4 | | Bacon slices, diced |
| 1/2 | c | Whipping cream |
| 2 | | Eggs |
| | | Salt and pepper |
Preheat oven to 400øF. 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.