Small onion tart with caraway cream
very easy
45 mins
45 mins
Ingredients
- 8 red onions
- 6 discs Bacon (à approx. 10 g)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 2 TABLESPOONS medium hot mustard
- 1 TEASPOON Caraway seed
- 75 g Schmand
- 6 Tl Breadcrumbs
- 1 Egg yolk (size M)
- baking paper
Directions
- 1
Onions peel and cut lengthwise into thicker slices. In a frying pan without fat, drain the bacon crisply on both sides, take it out and let it drip off on kitchen paper. Heat the oil in the pan and fry the onions for about 4 minutes, turning them over. Season with salt and pepper
- 2
Let the puff pastry rest for about 5 minutes at room temperature. In the meantime, mix mustard, caraway and sour cream, season with salt and pepper. Remove the puff pastry from the paper. Cut the dough in half lengthwise, cut it in thirds crosswise, so that you get 6 pieces of the same size. Place on a baking tray lined with baking paper
- 3
Sprinkle each piece of dough with 1 teaspoon of breadcrumbs in the middle. Spread the sour cream evenly on top, leaving an approx. 2.5 cm wide rim all around. Spread the onions over the cream. Fold in the puff pastry irregularly from the outside towards the middle
- 4
Whisk the egg yolk and 1 tablespoon of water. Spread the edge of the dough with it. Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-18 minutes on the bottom shelf. Remove from the oven and arrange on plates with one curl of bacon each. Serve with green salad
- 5
Preparation time approx. 4=5 minutes
Nutrition Facts
350 kcal
23 g
25 g
7 g
More Delicious Recipes
