Title: Onion Tart (Zwiebelkuchen)
Categories: Pies, Dessert, German
Yield: 8 servings
1/2 c Butter; +1 tb
1 3/4 c All purpose flour
1 Egg
4 tb Half and half (milk & cream)
Salt
4 md Onions
4 Bacon slices; diced
1/2 c Whipping cream (be generous)
2 Eggs
Salt and pepper
Preheat oven to 400 F (250 C). Lightly grease an 11" 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 minutes. Remove foil; bake
10 to 15 minutes 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. If serving this
tart for dinner or supper, a chilled white German wine will make
the perfect match.
