| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Vegetarian |
|
4 |
– 6 |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 7 |
tb |
Butter, diced |
| 1 |
ts |
Caraway seeds, crushed |
|
|
Salt |
| 1 |
|
Egg yolk mixed with: |
| 2 |
ts |
Water |
| 3 |
tb |
Butter |
| 1 1/2 |
lb |
Onions, thinly sliced |
| 1 |
tb |
Olive oil |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 2/3 |
c |
Cream |
| 1 |
ts |
Caraway seeds |
|
|
Salt & black pepper |
INSTRUCTIONS
FILLING
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 400*F for 10 minutes. Remove
the beans and foil or paper, and bake the pastry crust for 5 minutes more.
Reduce the oven heat to 350*F.
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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