Onion tart (zwiebelkuchen)
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Onion tart (zwiebelkuchen)
  Onion    German    Tarts  
Last updated 6/12/2012 12:45:28 AM. Recipe ID 5293. Report a problem with this recipe.
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      Title: Onion tart (zwiebelkuchen)
 Categories: Pies, Desserts, German
      Yield: 8 Servings
    1/2 c  Plus 1 tb butter
  1 3/4 c  All purpose flour
      1    Egg
      4 tb Half and half (milk & cream)
      4 md Onions
      4    Bacon slices, diced
    1/2 c  Whipping cream (be generous)
      2    Eggs
           Salt and pepper
  Preheat oven to 400F (250C). Lightly grease an 11 inch quiche pan; set
  aside. Using a pastry blender or fork, work butter into flour. Stir
  in 1 egg, half and half and salt to make dough. Let stand in a cool
  place for a few minutes. Thinly slice onions. Fry bacon in a small
  skillet over medium heat until golden brown. Add onion rings; saute 2
  to 3 minutes. Drain off excess fat. In a medium bowl, beat together
  whipping cream, 2 eggs, salt and pepper. On a lightly floured surface
  roll out pastry. Line greased pan with pastry. Prick pastry surface
  with a fork. Spread cooked bacon and onions over pastry. Pour in
  cream mixture. Cover with foil. Bake 20 mins. Remove foil; bake 10 to
  15 mins longer or until set. Cut in squares or wedges. Serve warm.
  When cooking for large numbers, double the quantites given. Bake on a
  large baking sheet or jelly-roll pan. Puff pastry or pizza dough can
  be substituted for pie pastry. If serving this tart for dinner or
  supper, a chilled white German wine will make the perfect match.

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Recipe ID 5293 (Apr 03, 2005)

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