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
cold butter, cut up into small chunks
white whole wheat flour
all purpose flour
dry white wine, well chilled
pinch of Maldon salt flakes or sea salt
white corn meal
medium yellow onions, sliced into thin rounds
smoked black forest ham, pancetta, prosciutto, cut up, or cooked bacon (optional)
toasted caraway seeds
large egg, beaten
dry white wine
pinch of kosher salt
pinch of fresh ground black and white pepper
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.