Small onion tart with olives
easy
60 mins
60 mins
Ingredients
- 1/4 cube (10 g) Yeast
- 1/2 TEASPOON Sugar
- 250 g Flour
- 7-10 Tbsp Salt
- 4 TABLESPOONS Oil
- 150 g clotted cream
- 1 Egg yolk (size M)
- 7-10 Tbsp Pepper
- 3 red and white onions
- 1 collar Spring onions
- 4 Stem(s) Marjoram
- 32 small black olives with stone
- 50 g Schinkennuggetz
- baking paper
Directions
- 1
Crumble the yeast and mix with sugar until the yeast is liquid. (This saves the pre-dough.) Put flour, 1/4 teaspoon salt, 2 tablespoons oil and 150 ml lukewarm water into a bowl. Add mixed yeast and knead immediately to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Mix sour cream and egg yolk, season with salt and pepper. Peel onions and cut into rings.
- 2
Clean and wash spring onions and cut them diagonally into rings. Wash marjoram, shake dry and pluck the leaves from the stalks. Heat 2 tablespoons of oil in a frying pan. Steam onions for 2-3 minutes. Season with salt, pepper and marjoram. Line a baking tray with baking paper. Knead the dough again, form it into a roll and cut it into 8 slices. Roll out the slices into ovals of about 10 cm and place them on the baking tray. Spread with sour cream.
- 3
Line a baking tray with baking paper. Knead the dough again, form it into a roll and cut it into 8 slices. Roll out the slices into ovals of about 10 cm and place them on the baking tray. Spread with sour cream. Spread the onion mixture, olives and ham on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes
- 4
Waiting time 10 minutes
Nutrition Facts
440 kcal
56 g
18 g
13 g
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