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Author Notes: Earlier I made this recipe with heirloom tomatoes and onions, but in the winter season, it is best with the onions. So here is a southern German-style delicate rustic tart which is commonly served with the new wine, neue susse or "Federweißer" in the fall. For the crust I am adding some white whole wheat flour for its great taste and nutritional value. I would suggest serving this otherwise with a dry riesling. I have made two small kuchens with this recipe, but you could instead make a single large one. If you do have access to heirloom tomatoes, you are lucky! Caraway, smoked ham, or bacon (like Applewood) are options highly recommended, but this is also good simply vegetarian. For this, I have made a simple dough recipe that is not at all fussy. This recipe, which is subtle, is one for which I have developed strong cravings. —Sagegreen
- 1/2 cup cold butter, cut up into small chunks
- 1 tablespoon olive oil
- 3/4 cup white whole wheat flour
- 1 cup all purpose flour
- 1 egg, beaten
- 1/4 cup dry white wine, well chilled
- pinch of Maldon salt flakes or sea salt
- 1-2 tablespoons white corn meal
- olive oil
- 4 medium yellow onions, sliced into thin rounds
- 2 ounces smoked black forest ham, pancetta, prosciutto, cut up, or cooked bacon (optional)
- 1/2 teaspoon toasted caraway seeds
- 1/2 cup heavy cream
- 1 large egg, beaten
- 2 teaspoons dry white wine
- pinch of kosher salt
- pinch of fresh ground black and white pepper
- 4 striped Roman heirloom tomatoes or other variety, optional
- fresh basil leaves, chiffonade, or chopped scallions, optional garnish
- Preheat the oven to 400 degrees. Work the butter into the flour until the mixture is crumbly.
- Add the olive oil, beaten egg and salt.
- Slowly add 2-3 tbl. of the chilled wine, taking care not to make the mixture too moist.
- Chill the dough while you prepare the topping.
- Heat a shallow amount of olive oil in a pan. Saute the onions seasoned with salt and pepper in a shallow for 5-7minutes until they begin to caramelize; then let cool.
- Slice the optional tomatoes into 1/4 inch rounds or quarters (best for a summer season).
- Mix the cream and beaten egg together. Add the white wine to the liquids and set aside.
- Sprinkle about a tablespoon, or so, of corn meal on the bottom of either one shallow large (about 20-22 inches) or two 11 inch baking dishes. Take out the dough and press into the bottom of the baking dish(es) to create an evenly thin crust bottom with about 3/4 inch tall border around the perimeter.
- Layer the onions onto the crust. Next arrange the tomatoes, if you are using them, on top.
- Pour the liquid egg/cream mixture over this. It should not exceed the rim of the crust. You do not want the liquid to be very deep. Sprinkle with cut up bits of black forest ham, pancetta, proscuitto or cooked bacon, if desired, caraway seeds, salt and pepper.
- Bake for about15 minutes or until lightly browned.
- Let cool for 5 minutes before garnishing with fresh herbs. Cut in wedges or squares. Serve warm with a side salad and white wine for a light dinner. Any leftover slices: perfect for breakfast. This works well for brunch, too.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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