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| General Category : Main Course |
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| Food Group : Vegetables |
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| Cuisine Type : German and East European |
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| Preparation Method : Bake |
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| This German-style autumn onion tart, with its dense rye crust, is traditionally served with new white wine called Suser, but we like it just as well with fresh or dry cider. Keep your work surface and rolling pin well floured because rolling out this low-gluten dough can be a bit messy. |
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Ingredients
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1-1/4 cup (300 mL) milk |
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1-1/2 tsp (7 mL) active dry yeast |
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3-1/2 cups (875 mL) whole rye flour (approx) |
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1 tsp (5 mL) salt |
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Filling: |
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8 cups (2 L) sliced onions |
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2 tbsp (30 mL) vegetable oil |
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3/4 cup (175 mL) light sour cream |
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4 oz (125 g) sliced prosciutto, diced |
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1 tsp (5 mL) caraway seeds |
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1/4 tsp (1 mL) each salt and pepper |
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Preparation
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In small saucepan or microwave-proof bowl, warm ¾ cup (175 mL) of the milk to 100°F (38°C). Pour into bowl; sprinkle with ½ tsp (2 mL) of the yeast. When yeast starts to foam, stir in 1 cup (250 mL) flour; mix vigorously with 100 strokes. Cover starter with plastic wrap; let sit at room temperature overnight.
Stir remaining ½ cup (125 mL) milk and 1 tsp (5 mL) yeast, and salt into starter. Gradually mix in remaining flour, adding up to ½ cup (125 mL) more flour as needed, until dough forms ball. Transfer to floured work surface and knead until smooth but still sticky, about 10 minutes. Place in greased bowl; cover with plastic wrap. Let rise in warm place until doubled in volume, about 2 hours.
Punch down dough. On floured work surface, roll out dough to fit 12- x 17-inch (30 x 43 cm) lightly greased rimmed baking sheet or 12-inch (30 cm) pizza pan, folding edges over and pinching down to form small crust. Cover with kitchen towel; let rise for 45 minutes in warm place.
Filling: Meanwhile, in large skillet over medium heat, fry onions in oil, stirring often, until golden, about 30 minutes.
Spread sour cream over dough; scatter prosciutto and caraway seeds over top. Cover evenly with onions and sprinkle with salt and pepper. Bake in bottom third of 375°F (190°C) oven until crust is crispy and topping is nicely browned, 55 to 60 minutes.
Makes 8 main-course or 16 appetizer servings.
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More Information
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| Tip: If you're stuck for time and want to make a dough without a starter, replace the milk with buttermilk. Let yeast foam in 1/2 cup (125 mL) of the buttermilk with a pinch of granulated sugar; mix in remaining buttermilk and salt. Gradually mix in flour until dough is formed; proceed as above. |
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Nutritional information
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| Per each of 8 servings: about 302 cal, 11 g pro, 7 g total fat (2 g sat. fat), 50 g carb, 8 g fibre, 14 mg chol, 583 mg sodium. % RDI: 12% calcium, 11% iron, 3% vit A, 8% vit C, 18% folate. |
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Source
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Homemakers Magazine: October 2004
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