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Onion And Caraway Tart (vegetarian Dish)

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Vegetarian 4 – 6

INGREDIENTS

1 c Whole wheat flour
7 T Butter, diced
1 t Caraway seeds, crushed
Salt
1 Egg yolk mixed with:
2 t Water
3 T Butter
1 1/2 lb Onions, thinly sliced
1 T Olive oil
2 Eggs
2 Egg yolks
2/3 c Cream
1 t Caraway seeds
Salt & black pepper

INSTRUCTIONS

Source: The Herb Bible (The Ultimate Herb Reference Book)  To make the
pastry, mix together the flour and the butter and rub in  with your
fingers. Stir in the caraway seeds and salt. Stir in the  egg yolk and
water and mix to a soft dough. Wrap and chill for at  least 30 minutes.
Roll out the pastry to line an 8-inch tart pan. Trim the edges and
prick the base. Cover the base with foil or parchment paper and weigh
with dried beans. Bake the pastry "blind" in the oven at 400F for 10
minutes. Remove the beans and foil or paper, and bake the pastry  crust
for 5 minutes more. Reduce the oven heat to 350F.  To make the filling,
melt the butter and oil in a pan and cook the  onions over low heat
until they are soft and just beginning to  colour. Remove from the
heat.  Beat together the eggs, egg yolks and cream. Stir in the caraway
seeds and season with salt and pepper. Pour over the onions and stir
with a wooden spoon.  Pour the mixture into the partly-baked pastry
crust and bake in the  oven for 25 minutes, until the filling has set.
Serve hot or cold.  Posted to JEWISH-FOOD digest V97 #078 by
alotzkar@direct.ca (Al) on  Mar 6, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 669
Calories From Fat: 459
Total Fat: 52.1g
Cholesterol: 313.7mg
Sodium: 138.9mg
Potassium: 377.9mg
Carbohydrates: 41.9g
Fiber: 4.1g
Sugar: 7.5g
Protein: 10.9g


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