Onion tart from sheet

The recipe for this onion tart on plate is enough for half a sheet. You can double the amount of cooking time remains about the same. Flour with egg, cold water, butter, salt and knead into a smooth dough, cover and place about 30 minutes in the refrigerator. Peel the onions, halved and cut into slices. In a pan heat butter and saute onions. Add diced ham, onions and mix just below the take the pan off the stove.


Dough on a lightly floured surface, roll out and place on a sheet lined with parchment paper. Form a small border with the dough and prick the bottom with a fork several times. Onions spread on the dough. Mix sour cream with eggs and season with salt, freshly ground pepper and nutmeg. Cut rolls into thin chives, finely chop the parsley and stir together with the herbs of Provence in the sour cream.

Sour cream spread on the onions and sprinkle with finely grated Gruyere. Preheat oven to 200 ° and bake the onion on the middle rack for about 15 minutes. Reduce temperature to 175 ° and continue baking sheet from the Onion about 30 minutes until lightly brown the Teigrander.


¤ 200 g Flour
¤ 1 Eggs
¤ 1 tbsp Water, cold
¤ 100 g Butter
¤ Salt
¤ 600 g Onions
¤ 20 g Butter
¤ 150 g Diced ham
¤ 150 g Sour cream
¤ 2 Eggs
Freshly ground pepper
¤ Nutmeg
¤ 1 tbsp Chives
¤ 1 tbsp Parsley
¤ Provence
¤ 50 g Gruyere

9 servings – 347 calories per serving, 20 mins Prep – 90 mins Total