Tuesday, July 23, 2013

Onion and Thyme Tart

2 TBS Butter / Olive Oil
2 Onions, thinly sliced
1/2 tsp. fresh/dried Thyme
1 Egg
1/2 C. Sour Cream / Plain yogurt (I never have sour cream on hand, so I just use plain yogurt)
2 tsp. Poppy Seeds
1/4 tsp ground Mace / Nutmeg
salt and pepper

For the Base:
1 C. Flour (spelt)
1 1/4 tsp Baking Powder
1/2 tsp Salt
3 TBS (3/8 stick) Cold Butter
5 TBS Milk

Heat butter/oil in medium pan, add onions and cook on low for 10-12 minutes, until soft and golden. Season with thyme, salt, pepper. Remove and let cool. Preheat oven to 425 degrees.

For the base, sift the flour, baking powder, and salt into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles bread crumbs. Add milk and stir in lightly to make dough.

Turn out dough on floured surface and knead lightly.

Pat out dough into an 8 in. round. Transfer to a 8 in. baking pan. Press the dough into an even layer, then cover with onions.

Beat together egg, sour cream/yogurt. Spread evenly over onions. Sprinkle with poppy seeds and mace/nutmeg. Bake 35-30 minutes, until the egg topping is puffed and golden.

Leave to cool for 10 minutes, cut into wedges.

No comments:

Post a Comment