Ingredjenti
Farina200 grams- Butter, cut into small cubes100 grams
Ilma1 cup
Salt2 pinches- Onion, sliced500 grams
Krema friski100 grams- Farina1 teaspoon
Ħalib tal-bajd2 yolks
Butir50 grams- Salt1 pinch
Bżar iswed1 pinch- Nutmeg, grated1 pinch
Passi
- 1
To prepare the dough, place the flour, butter, and salt in a mixing bowl. Add the water and mix the ingredients by hand until a smooth and cohesive dough is formed. More water can be added as needed.
5 minGħodda meħtieġa:🍳Mixing bowl - 2
Let the dough rest for 10 minutes.
10 min - 3
Roll out the dough and place it in a round, fluted tart pan. Place the pan in the oven until the dough is half-cooked, about 20 minutes.
20 minGħodda meħtieġa:🍳Tart pan
Forn - 4
To prepare the cream, melt the butter in a pot over heat and add the onions, stirring until they turn brown. Add salt, pepper, and grated nutmeg, then turn off the heat and leave the onions in the pot.
10 minGħodda meħtieġa:
Kazzola - 5
In a bowl, mix the cream with the flour, then add it to the onions. Stir the mixture well and place it over heat to bring to a boil.
10 minGħodda meħtieġa:🍳Bowl - 6
Once boiling, remove the mixture from the heat and let it cool for 5 minutes.
5 min - 7
After the mixture cools, add the egg yolks and mix well for 30 seconds. The cream is now ready.
30 min - 8
To prepare the tart, pour the cream over the dough and place it in the oven on low heat for 30 minutes.
30 minGħodda meħtieġa:Forn - 9
Remove the tart from the oven and serve the onion tart hot.
5 min
Fatti tan-Nutrizzjoni
Farinagħal kull 100gIlmagħal kull 100gSaltgħal kull 100gKrema friskigħal kull 100gFarinagħal kull 100gĦalib tal-bajdgħal kull 100gButirgħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.