Onion tart with apples and nuts
easy
105 mins
105 mins
Ingredients
- 1/8 l Milk
- 1/2 cube (20 g) fresh yeast
- 250 g Whole-wheat flour
- 50 g Butter or margarine
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 1 (approx. 500 g) Vegetable Onion
- 100 g Spring onions
- 150 g Carrots
- 3 Stem(s) fresh thyme (alternatively 1 teaspoon separated thyme)
- 7-10 Tbsp Pepper
- 325 g sour apples (about 2 pieces)
- 40 g Walnut kernels
- 250 g Schmand
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Warm the milk and dissolve the yeast in it while stirring. Put flour, 30 g soft fat, 1 egg and 1/2 teaspoon salt in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth yeast dough.
- 2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime peel and halve the onion and cut it into fine strips. Clean and wash spring onions and cut them diagonally into rings. Clean, wash and roughly grate the carrots.
- 3
Wash the thyme, dab dry and chop. Heat the remaining fat in a pan and braise the vegetable onion in it until soft. Finally, add carrots, spring onions and thyme to the onions, steam briefly and season with salt and pepper.
- 4
Let it cool down a little. Knead the yeast dough again and roll out on a floured work surface to a circle of 32-33 cm Ø. Pour the dough into a greased tart tin (approx. 27 cm Ø) and let it rise for another 10-15 minutes.
- 5
Wash apples, dab dry and cut out the core. Cut apples into rings. Chop walnuts coarsely, except for 5 pieces. Mix the nuts into the vegetables and spread on the dough together with the apple rings.
- 6
Decorate with half the walnuts. Mix the sour cream and remaining eggs and season to taste with salt and pepper. Pour the sour cream evenly over the filling. In the preheated oven, 1st or 2nd heat.
- 7
Bake from below (electric oven: 200 °C / gas: level 3) for 45-50 minutes. Serve still warm, sprinkled with thyme. Results in about 12 pieces.
Nutrition Facts
240 kcal
22 g
14 g
8 g
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