Title: Onion Tart (Zwiebelkuchen)
Categories: Tart Side German
Yield: 8 Servings
|1/2||c||+ 1 tb butter|
|1 3/4||c||All purpose flour|
|4||tb||Half and half|
| || ||Salt|
|4|| ||Bacon slices, diced|
| || ||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.