Onion Tart with Rye Crust
- Peanut free
- Low calorie
- Nut free
This German-style autumn onion tart, with its dense rye crust, is traditionally served with new white wine called Suser, but we like it just as well with fresh or dry cider. Keep your work surface and rolling pin well floured because rolling out this low-gluten dough can be a bit messy.
Ingredients
- 1-1/4 cups (300 mL) milk
- 1-1/2 tsp (7 mL) active dry yeast
- 3-1/2 cups (875 mL) whole rye flour (approx)
- 1 tsp (5 mL) salt
- Filling:
- 8 cups (2 L) sliced onion
- 2 tbsp (30 mL) vegetable oil
- 3/4 cups (175 mL) light sour cream
- 4 oz (125 g) sliced prosciutto, diced
- 1 tsp (5 mL) caraway seeds
- 1/4 tsp (1 mL) each salt and pepper
Preparation
In small saucepan or microwave-proof bowl, warm ¾ cup (175 mL) of the milk to 100F (38C). Pour into bowl; sprinkle with ½ tsp (2 mL) of the yeast. When yeast starts to foam, stir in 1 cup (250 mL) flour; mix vigorously with 100 strokes. Cover starter with plastic wrap; let sit at room temperature overnight.
Stir remaining ½ cup (125 mL) milk and 1 tsp (5 mL) yeast, and salt into starter. Gradually mix in remaining flour, adding up to ½ cup (125 mL) more flour as needed, until dough forms ball. Transfer to floured work surface and knead until smooth but still sticky, about 10 minutes. Place in greased bowl; cover with plastic wrap. Let rise in warm place until doubled in volume, about 2 hours.
Punch down dough. On floured work surface, roll out dough to fit 12- x 17-inch (30 x 43 cm) lightly greased rimmed baking sheet or 12-inch (30 cm) pizza pan, folding edges over and pinching down to form small crust. Cover with kitchen towel; let rise for 45 minutes in warm place.
Filling: Meanwhile, in large skillet over medium heat, fry onions in oil, stirring often, until golden, about 30 minutes.
Spread sour cream over dough; scatter prosciutto and caraway seeds over top. Cover evenly with onions and sprinkle with salt and pepper. Bake in bottom third of 375F (190C) oven until crust is crispy and topping is nicely browned, 55 to 60 minutes.
Stir remaining ½ cup (125 mL) milk and 1 tsp (5 mL) yeast, and salt into starter. Gradually mix in remaining flour, adding up to ½ cup (125 mL) more flour as needed, until dough forms ball. Transfer to floured work surface and knead until smooth but still sticky, about 10 minutes. Place in greased bowl; cover with plastic wrap. Let rise in warm place until doubled in volume, about 2 hours.
Punch down dough. On floured work surface, roll out dough to fit 12- x 17-inch (30 x 43 cm) lightly greased rimmed baking sheet or 12-inch (30 cm) pizza pan, folding edges over and pinching down to form small crust. Cover with kitchen towel; let rise for 45 minutes in warm place.
Filling: Meanwhile, in large skillet over medium heat, fry onions in oil, stirring often, until golden, about 30 minutes.
Spread sour cream over dough; scatter prosciutto and caraway seeds over top. Cover evenly with onions and sprinkle with salt and pepper. Bake in bottom third of 375F (190C) oven until crust is crispy and topping is nicely browned, 55 to 60 minutes.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...