Onion Tart (Zwiebelkuchen)

    1/2 c  Plus 1 tb butter
  1 3/4 c  All purpose flour
      1    Egg
      4 tb Half and half (milk & cream)
           Salt
      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.


Yield: 8 Servings