Onion Tart
From dandeleon 15 years ago
- 40 minutes to make
- Serves 6
This rustic savory pie has an easy to make bready crust. The sauteed onions give it a mellow sweetness.
Ingredients
- dough: shopping list
- 1 t dry active yeast shopping list
- 1/3 cup warm water (98 to 115 degrees) shopping list
- 1 ½ cups flour (or combination of whole wheat pastry flour and unbleached all-purpose flour) shopping list
- ½ t sugar shopping list
- 1 t salt shopping list
- 1 egg, lightly beaten shopping list
- 3 T sour cream shopping list
- Filling: shopping list
- 1 T butter shopping list
- 4 cups thinly sliced yellow onions shopping list
- 1 ½ T flour shopping list
- 2 eggs, lightly beaten shopping list
- ½ cup sour cream shopping list
How to make it
- Dough:
- In a small bowl, stir together yeast and water.
- Let the mixture sit until frothy, about 10 minutes.
- In a larger bowl, combine the flours, sugar, and salt.
- Make a well in the center, and add the egg, sour cream, and yeast mixture.
- Stir to make a soft dough.
- Turn out onto a slightly floured board and knead briefly until smooth.
- Clean the larger mixing bowl and return the dough to it.
- Cover with a towel and place in a warm spot until doubled, about 45 minutes.
- Filling:
- Heat the oven to 400.
- In a large, heavy skillet, melt the butter over medium heat.
- Add the onions and sauté until they’re soft and limp, about 20 minutes.
- Sprinkle flour evenly over the onions and stir well.
- Turn off the heat.
- In a mixing bowl, beat together the eggs and sour cream until the mixture is smooth.
- Add onions and stir well.
- Set aside while you prepare the crust.
- For a free-form pie, roll out the dough on a lightly floured board into a thin oblong shape, about 10 inches long and 8 inches wide. Transfer to a baking sheet.
- Form border by pinching up 1 ½ inches of dough around the edge. Stir the onion mixture, then spread it evenly over the dough.
- Bake until the crust is golden brown and the filling is firm, 35 to 40 minutes.
People Who Like This Dish 4
- zena824 Somewhere, USA, AR
- tilgidh Blackshear, GA
- elgab89 Toronto, CA
- juels Clayton, NC
- jo_jo_ba Oshawa, CA
- clbacon Birmingham, AL
- dandeleon Salem, OR
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The Rating
Reviewed by 5 people-
SO YUMMY!
elgab89
in Toronto loved it
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This is a wonderful recipe. *5*
Thank you for posting it.
Tilgidh
tilgidh
in Blackshear loved it
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We love anything with onion in it.... this sounds so wonderful..will be making it soon...Thanks for the post...you got my 5 forks..
zena824
in Somewhere, USA loved it
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