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Swiss Onion Tart

By
Andrew Chase
Every region of Switzerland makes its own version of an onion tart in the autumn when fresh, sweet onions are abundant. Most, like this version here, use a yeast-dough base. They always include lots of onions, and often have speck (ham), cream, regional cheese and some spices, such as nutmeg, caraway seeds, cumin, coriander, paprika or pepper. The tart is rich and satisfying, and goes well with a glass of cider or young white wine. For a vegetarian version, simply omit the speck and add a pinch of salt.

Ingredients

  • Dough:
  • 1/2 tsp  (2 mL)  granulated sugar
  • 1 tsp  (5 mL)  active dry yeast
  • 1 cup  (250 mL)  (approx) all-purpose flour
  • 1/2 cup  (125 mL)  whole spelt flour or whole wheat flour
  • 1/2 tsp  (2 mL)  salt
  • 1/4 tsp  (1 mL)  black pepper
  • 1/4 cup  (60 mL)  butter, softened
  • 1/3 cup  (75 mL)  milk (at room temperature)
  • Onion Mixture:
  • 2 tbsp  (30 mL)  butter
  • 2 lbs  (1 kg)  onions, thinly sliced
  • 1/2 tsp  (2 mL)  ground coriander
  • 1/4 tsp  (1 mL)  freshly grated nutmeg
  • 1/4 tsp  (1 mL)  salt
  • 1/4 cup  (60 mL)  finely diced speck or prosciutto
  • Filling:
  • 1/2 cup  (125 mL)  sour cream
  • 1/4 cup  (60 mL)  milk
  • 2 eggs
  • 1/4 cup  (1 mL)  salt
  • 1 cup  (250 mL)  shredded Gruyère cheese or other Swiss cheese
  • 1 tsp  (5 mL)  caraway seeds

Preparation

Dough: In small bowl, dissolve sugar in 1/4 cup/60 mL warm water; sprinkle with yeast and let sit until frothy, about 10 minutes.

In large bowl, whisk together all-purpose flour, spelt flour, salt and pepper; with hands, work in butter until mixture resembles coarse meal. Add yeast mixture and milk; stir until moist, ragged, very soft dough forms.

Transfer to lightly floured surface; knead, adding more flour if dough is too sticky, into smooth, soft dough, about 10 minutes. Form into ball; transfer to buttered bowl, turning dough to grease all over. Cover with plastic wrap and let rise in warm place until doubled in size, 1-1/2 to 2 hours.

Onion Mixture: Meanwhile, in skillet, melt butter over medium heat; add onions, coriander, nutmeg and salt. Fry, stirring often, until onions are light golden, 25 to 35 minutes. Add speck; set aside.

Gently push down dough; knead lightly and shape into ball. Cover with tea towel; let rest for 15 to 30 minutes.

Press dough into disc; pat and stretch to fit buttered 10-inch/25 cm deep-dish pie plate with 1-inch/2.5 cm overhang. Roll edge to pie plate lip and pinch to form rim. Fill with Onion Mixture.

Filling: Whisk together sour cream, milk, eggs and salt; stir in Gruyère cheese. Spread over Onion Mixture; sprinkle with caraway seeds.

Bake in centre of 475°F/240°C oven until bottom and edge of crust are golden, 16 to 18 minutes in convection oven or 20 to 22 minutes in conventional oven (if edge browns before bottom, cover loosely with foil).

Makes 8 servings.

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