Fine onion tart with tomatoes

Name: Fine onion tart with tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 120 g + 1 tablespoon butter; 250 g Flour; 7-10 Tbsp Salt; 2 Egg yolk (size M); 2 Federation Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0?$? Vine tomatoes; 4 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Cling film; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The slightly different onion tart: Instead of onions, our cake is baked with spring onions and other great ingredients.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

120 g + 1 tablespoon butter
250 g Flour
7-10 Tbsp Salt
2 Egg yolk (size M)
2 Federation Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
0?$? Vine tomatoes
4 Stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Cling film
baking paper

Directions

1
Cut 120 g butter into pieces. Knead flour, salt, butter, egg yolks and 3-5 tablespoons of cold water first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Clean and wash the spring onions and cut them into thin rings. Heat 1 tbsp. butter in a pan and sauté the onions for 5-8 minutes without them turning colour. Season with salt and pepper. Wash, clean and thinly slice the tomatoes
3
Roll out the dough on baking paper in a thin round sheet (approx. 24 cm Ø) and place on a baking tray. First spread spring onions, then tomato slices on the dough
4
Wash the thyme, shake dry, remove the leaves and sprinkle over the tomatoes. Season with salt and pepper. Bake on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Remove, drizzle with olive oil, cut into pieces and serve
5
Waiting time approx. 20 minutes