Onion tart
Instructions
Prepare the pectin, and keep it ready for use.
Very finely chop the onions and put them to simmer in a saucepan, slow flame, with the butter and oil: when you see well wilted, but not too imbiondite, add salt, pepatele, levatele from the fire and add 2 beaten eggs with the cream and the Parmesan cheese.
Mix well the mixture and pepatelo.
Roll out the dough on floured pastry Board brisée, until you get a little more disk off of the mold you've arranged; grease the latter and lay the pasta: put onion mixture evenly and eggs and fold the dough over, forming around a cord that pizzicherete with your fingertips.
With the leftover dough make rolls that you like a grate over the onions.
Brush with remaining egg, beaten lightly, and bake the tart to medium heat, letting it cook for about 40 minutes.
This tart is excellent both cold and hot is particularly suitable for an appetizer.
Ingredients and dosing for 4 persons
- Pectin
- 600 g of onions
- 50 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper
- 3 eggs
- 200 g of cooking cream
- 1 tablespoon of grated parmesan cheese
- To roll out the dough:
- Flour
- For grease:
- Butter