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Recipe Name: Alsatian Onion Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
=== PASTRY ===
3 Cup(s) Flour
1/2 Ounce(s) Yeast
1/2 Teaspoon(s) Sugar
3/4 Cup(s) Lukewarm water
1/4 Cup(s) Olive oil
Salt
=== FILLING ===
10 White onions
1 Tablespoon(s) Cumin seeds
Salt and black pepper
4 Eggs, lightly beaten
1 3/4 Cup(s) Half-and-half
2 Teaspoon(s) Sweet paprika
Salt and ground white pepper
1/2 Pound(s) Lean bacon, minced
Directions:
PASTRY: Place flour in large, warmed bowl and make well in the center.
Combine yeast, sugar and 1/2 cup of warm water in glass measuring cup
and stir to slightly dissolve. Set aside to proof, about 10 minutes.
Stir remaining 1/4 cup warm water and olive oil into yeast mixture.
Put yeast mixture into well in the center of flour and begin drawing
flour into the center, blending until all liquid is absorbed. Add
pinch of salt toward end of blending. Turn dough out onto lightly
floured work surface and knead until smooth and elastic about 10
minutes. Lightly oil large bowl and place dough in it. Turn dough to
coat it with oil. Cover with plastic wrap and set it aside to rise in
a very warm, moist place. When dough has doubled in size and appears
spongy and dimpled, punch it down, cover with a kitchen towel and
start to make filling. FILLING: Peel onions, halve lengthwise and
thinly slice. Heat large, heavy skillet over medium-low heat and add
olive oil. Add onions and saute covered for 7 to 8 minutes or until
translucent. Stir in cumin seeds, salt and black pepper. Set aside to
cool. TO ASSEMBLE TART: Preheat oven to 375 degrees. Gently turn dough
out onto a large floured surface and roll it into a 20- by 15-inch
rectangle. Press dough firmly into bottom and sides of lightly oiled
18- by 13-inch baking sheet with 1-inch sides. In large bowl, beat
together eggs, half-and-half, paprika, salt and white pepper.
Distribute onions evenly over base of crust. Gently pour in custard
mixture. Scatter bacon evenly over top and bake in hot oven for 30
minutes, or until custard is set in center and bacon is crisp. Cool
for at least 10 minutes, then slice into rectangles to serve as
appetizers or into small squares to serve as hors d'oeuvres. Tart
should be served warm. If it has cooled, reheat in oven at 325 degrees
for 15 to 20 minutes. It is traditional to let the bacon cook on top
of tart. If you want to cook out some fat, fry it over low heat for a
few minutes until lightly golden brown but not crisp. Drain on paper
towels and proceed as directed. Yields 12 appetizer servings or 24
hors d'oeuvres. Each serving: 326 calories, 239 mg sodium, 93 mg
cholesterol, 21 grams fat, 26 grams carbohydrates, 8 grams protein,
0.32 grams fiber Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 62mg
Sodium: 50.1mg
Potassium: 76.7mg
Carbohydrates: 24.8g
Fiber: 1.2g
Sugar: <1g
Protein: 5.9g


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