Rustic onion tart

Name: Rustic onion tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Butter; 150 g Flour; 1 egg (size M); 75 g ground hazelnuts; 7-10 Tbsp Salt; 2 Federation Spring onions; 250 g Black salsifies; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 125 g Schmand; 50 g Breakfast bacon in slices; 20 g Pine nuts; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Butter
150 g Flour
1 egg (size M)
75 g ground hazelnuts
7-10 Tbsp Salt
2 Federation Spring onions
250 g Black salsifies
2 TABLESPOONS Oil
7-10 Tbsp Pepper
125 g Schmand
50 g Breakfast bacon in slices
20 g Pine nuts
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Mix butter, flour, egg, nuts, salt and 1-2 tablespoons of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press dough flat, wrap in foil and refrigerate for approx. 45 minutes.
2
Leek onions wash, clean and depending upon thickness lengthwise halve or quarter. Wash, peel and clean the black salsifies. Cut black salsifies lengthwise into slices about 2 mm thick.
3
Heat the oil in a large frying pan. Sauté the black salsifies in it for 4-5 minutes, leaving only a little colour. Add spring onions and fry for about 1 minute, season with salt and pepper and remove.
4
Roll out the dough oval (approx. 40 x 25 cm) on a floured work surface and place on a baking tray lined with baking paper. Season the sour cream with salt and pepper and spread it on the base, leaving a rim of approx. 3 cm all around.
5
Spread the spring onions and black salsify on the cream. Whip the edges lightly over the filling.
6
Bake the tart on the lower shelf in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes. Cut the bacon into pieces and spread it on the tart about 10 minutes before the end of the baking time, bake with it.
7
Sprinkle the pine nuts over the top about 5 minutes before the end of the cooking time and bake with them. Remove the tart from the oven and serve immediately.