Onion tart with crispy bottom & country ham

Name: Onion tart with crispy bottom & country ham
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 150 g + something Flour; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 110 g icy butter; 50 g ripened cream; 1 TABLESPOON Lemon juice; 5 Stem/s Thyme; 3 (approx. 300 g each) Vegetable Onions; 2 TABLESPOONS Olive oil; 100 ml Balsamic vinegar; 1/8 litre dry white wine; 100 g Raclette cheese; 150 g Ricotta; 50 g Farmer's ham in thin slices; 7-10 Tbsp Chervil and spring onion strips; 7-10 Tbsp Cling film; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

150 g + something Flour
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
110 g icy butter
50 g ripened cream
1 TABLESPOON Lemon juice
5 Stem/s Thyme
3 (approx. 300 g each) Vegetable Onions
2 TABLESPOONS Olive oil
100 ml Balsamic vinegar
1/8 litre dry white wine
100 g Raclette cheese
150 g Ricotta
50 g Farmer's ham in thin slices
7-10 Tbsp Chervil and spring onion strips
7-10 Tbsp Cling film
baking paper

Directions

1
For the base, mix 150 g flour and 1 pinch of salt in a bowl. Grate butter directly into the flour on a coarse grater. Mix everything briefly with a wooden spoon. Stir sour cream, lemon juice and 4 tablespoons of ice-cold water until smooth. Add to the flour mixture and mix first with a spoon, then briefly with your hands until all ingredients are combined. Wrap the dough in foil and refrigerate for about 1 hour.
2
Wash thyme and shake dry, remove leaves. Peel onions and dice them very roughly. Heat the oil in a large pan. Fry the onions in it while turning. Add thyme. Sprinkle onions with 2 tbsp. sugar, caramelise slightly. Deglaze with vinegar and wine. Season with salt and pepper. Bring to the boil and simmer on a low heat for 30-35 minutes until the liquid has evaporated. Stir several times. Remove from heat and allow to cool slightly.
3
Finely grate the cheese. Mix ricotta and half of the cheese, season with salt and pepper.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a tray with baking paper. Roll out the dough to a circle (approx. 28 cm Ø) on a floured work surface. Place on the baking tray. Spread the cheese cream on the dough, leaving a rim of approx. 4 cm all around. Spread the onion mixture over the cream. Place the edge of the dough all around the filling. Sprinkle the rest of the cheese on top. Bake in a hot oven on the lowest shelf for about 30 minutes.
5
In the meantime cut the ham into wide strips. Take the tart out of the oven. Let it rest for a short time. Cover with ham and garnish with chervil and strips of spring onion as desired.