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Ingredientes
- 1 c. Whole wheat flour
- 7 Tbsp. Butter, diced
- 1 tsp Caraway seeds, crushed
- Â Â Salt
- 1 x Egg yolk mixed with:
- 2 tsp Water
- 3 Tbsp. Butter
- 1Â 1/2 lb Onions, thinly sliced
- 1 Tbsp. Extra virgin olive oil
- 2 x Large eggs
- 2 x Egg yolks
- 2/3 c. Cream
- 1 tsp Caraway seeds
- Â Â Salt & black pepper
Direcciones
- To make the pastry, mix together the flour and the butter and rub in with your fingers. Stir in the caraway seeds and salt. Stir in the egg yolk and water and mix to a soft dough. Wrap and refrigeratefor at least 30 min.
- Roll out the pastry to line an 8-inch tart pan. Trim the edges and prick the base. Cover the base with foil or possibly parchment paper and weigh with dry beans. Bake the pastry "blind" in the oven at 400*F for 10 min. Remove the beans and foil or possibly paper, and bake the pastry crust for 5 min more.
- Reduce the oven heat to 350*F.
- To make the filling, heat the butter and oil in a pan and cook the onions over low heat till they are soft and just beginning to colour. Remove from the heat.
- Beat together the Large eggs, egg yolks and cream. Stir in the caraway seeds and season with salt and pepper. Pour over the onions and stir with a wooden spoon.
- Pour the mix into the partly-baked pastry crust and bake in the oven for 25 min, till the filling has set. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 564 | |
| Calories from Fat 380 | 67% |
| Total Fat 43.21g | 54% |
| Saturated Fat 24.44g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 263mg | 11% |
| Potassium 450mg | 13% |
| Total Carbs 38.27g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.89g | 5% |
| Protein 10.48g | 17% |
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