Vegetarian Zwiebelkuchen — onion tart

Vegetarian Zwiebelkuchen — onion tart. Unenriched white all-purpose wheat flour, Butter, water retained in recipe; excludes discarded cooking water.

Kimberly Killebrew — adaptação vegetariana

40 + 65 min · 6

Ingredients

• 250 g Unenriched white all-purpose wheat flour
• 105 g Butter
• 65 g water retained in recipe; excludes discarded cooking water
• 900 g Raw onions
• 150 g weighed without shell
• 200 g Sour cream
• 2 g Caraway seeds
• 5 g Table salt
• 1 g Ground black pepper

Preparation

1. Rub 80 g cold butter into flour with 2 g salt. Add 65 g cold water, bring together without overworking, and chill for 20 minutes.
2. Slice onions thinly and soften in remaining 25 g butter for 20 minutes. Let cool. Heat oven to 190°C and line a 26 cm tart tin with the rolled dough.
3. Beat eggs with sour cream, caraway, pepper and remaining salt. Fold in onions and spread over the pastry.
4. Bake for 40–45 minutes until the pastry is golden and filling set. Rest 10 minutes before cutting into six portions.