Alsatian Onion Tart Recipe
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Ingredients : Alsatian Onion Tart Recipe
=== PASTRY ===
3 cup Flour
1/2 oz Yeast
1/2 tsp Sugar
3/4 cup Lukewarm water
1/4 cup Olive oil
Salt
=== FILLING ===
2 tbsp Olive oil
10 White onions
1 tbsp Cumin seeds
Salt and black pepper
4 large Eggs, lightly beaten
1 3/4 cup Half-and-half
2 tsp Sweet paprika
Salt and ground white pepper
1/2 lb Lean bacon, minced
PASTRY: Place flour in large, warmed bowl and make well in the center.
Combine yeast, sugar and 1/2 cup of warm water in glass measuring cup and
stir to slightly dissolve. Set aside to proof, about 10 minutes.
Stir remaining 1/4 cup warm water and olive oil into yeast mixture.
Put yeast mixture into well in the center of flour and begin drawing flour
into the center, blending until all liquid is absorbed. Add pinch of salt
toward end of blending. Turn dough out onto lightly floured work surface
and knead until smooth and elastic about 10 minutes. Lightly oil large
bowl and place dough in it. Turn dough to coat it with oil. Cover with
plastic wrap and set it aside to rise in a very warm, moist place.
When dough has doubled in size and appears spongy and dimpled, punch it
down, cover with a kitchen towel and start to make filling.
FILLING: Peel onions, halve lengthwise and thinly slice. Heat large,
heavy skillet over medium-low heat and add olive oil. Add onions and
saute covered for 7 to 8 minutes or until translucent. Stir in cumin
seeds, salt and black pepper. Set aside to cool.
TO ASSEMBLE TART: Preheat oven to 375 degrees. Gently turn dough out
onto a large floured surface and roll it into a 20- by 15-inch rectangle.
Press dough firmly into bottom and sides of lightly oiled 18- by 13-inch
baking sheet with 1-inch sides.
In large bowl, beat together eggs, half-and-half, paprika, salt and
white pepper. Distribute onions evenly over base of crust. Gently pour
in custard mixture. Scatter bacon evenly over top and bake in hot oven
for 30 minutes, or until custard is set in center and bacon is crisp.
Cool for at least 10 minutes, then slice into rectangles to serve as
appetizers or into small squares to serve as hors d'oeuvres.
Tart should be served warm. If it has cooled, reheat in oven at 325
degrees for 15 to 20 minutes. It is traditional to let the bacon cook on
top of tart. If you want to cook out some fat, fry it over low heat for a
few minutes until lightly golden brown but not crisp. Drain on paper
towels and proceed as directed.
Yields 12 appetizer servings or 24 hors d'oeuvres.
Each serving: 326 calories, 239 mg sodium, 93 mg cholesterol, 21 grams
fat, 26 grams carbohydrates, 8 grams protein, 0.32 grams fiber
Recipe Source:
Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 533 Calories; 42g Fat (71.0%
calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 62mg
Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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