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Wine with food: Hearty onion tart with black garlic on a wooden table next to a glass of white wine.

Onion tart with black garlic

This onion tart with black garlic is a modern interpretation of a traditional classic. The combination of gently stewed onions and the balsamic sweetness of black garlic creates a completely new taste experience. The crispy shortcrust pastry forms the perfect base for the creamy filling of cream, eggs and spicy accents. The fermentation of the garlic creates a deep umami flavor that makes this cake a highlight of any autumnal table. Simple to prepare but refined in taste, this recipe will win over both purists and adventurers of fine cuisine.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main course
Cuisine French, Fusion
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Springform pan (24-26 cm)
  • 1 Large pan
  • 1 Mixing bowl
  • 1 Rolling Pin
  • 1 Cutting board
  • 1 Chef's knife

Ingredients
  

For the dough

  • 200 g Flour Type 405
  • 100 g cold butter in cubes
  • 1 Egg yolk
  • 1 Pinch of salt
  • 2 Tbsp cold water

For the filling

  • 500 g Onions cut into fine rings
  • 4 Cloves of black garlic finely diced
  • 1 Tbsp clarified butter for steaming
  • 150 g Sour cream or sour cream
  • 2 Eggs Size M
  • 50 g diced bacon optional, omit for vegetarian
  • Salt freshly ground pepper
  • 1 teaspoon caraway seeds whole, optional for better digestibility

Preparation
 

Making the dough

  • Quickly knead the flour, butter, egg yolk, salt and water into a smooth shortcrust pastry. Wrap in cling film and leave to rest in the fridge for approx. 30 minutes.

Prepare the onion mixture

  • Peel the onions and cut into fine rings. Heat the clarified butter in a pan and fry the onions over a medium heat for approx. 10 minutes until they are soft (do not brown too much).
  • If using bacon, fry it briefly.
  • Only stir in the black garlic at the very end to retain its delicate aroma. Leave the mixture to cool slightly.

Mix the icing

  • In a bowl, whisk the eggs with sour cream or sour cream. Season well with salt, pepper and caraway seeds.
  • Fold the cooled onion and garlic mixture into the glaze.

Baking

  • Preheat the oven to 200°C top/bottom heat. Roll out the pastry and place in the greased tin, making a rim around the edge.
  • Prick the base several times with a fork. Spread the filling evenly on top.
  • Bake in a hot oven for approx. 35-40 minutes until golden brown and the icing has set. Leave to rest for 5 minutes before cutting.

Recommended sides:

  • Lamb's lettuce with walnuts
  • Chive dip
  • Mild apple chutney

Nutritional values per portion

Calories: 680kcalCarbohydrates: 55gProtein: 18gFat: 42g
Keyword Black garlic, Fall Cuisine, Hearty cake, Onion tart, Umami, Vegetarian, Wine accompaniment
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