Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Onion Tart
Crispy pastry and golden-browned onions – this onion tart brings the savory charm of French bistro cuisine straight to your plate.
Preparation time: 30 hours
Cooking time: 30 hours
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | roll puff pastry (unsweetened) | |
| 2 | teaspoon(s) | Herbes de Provence |
| 6 | yellow onions | |
| 25 | g | butter |
| 4 | teaspoon(s) | olive oil |
| 1 | teaspoon(s) | liquid honey |
| 1 | teaspoon(s) | Fleur de Sel |
| 1 | teaspoon(s) | freshly ground pepper |
PREPARATION
Preheat the oven to 180 °C (350 °F). Place the pastry on baking paper and fold it in the middle. Sprinkle the exposed paper with ½ teaspoon Herbes de Provence, a little fleur de sel, and pepper. Unfold it, fold the other half of the pastry over, and repeat the process.
Place the puff pastry on a baking tray and cover it with a wire rack so it rises evenly while baking. Bake the pastry for 30 minutes until golden brown. Meanwhile, peel and chop the onions, then cook them over low heat in a mixture of butter and olive oil until golden brown. Add the remaining Herbes de Provence and the honey, and caramelize for a few minutes over medium heat.
Spread the onions over the still warm pastry and serve immediately.
Variation: Quiche
Preheat the oven to 180 °C (350 °F).
Place the raw pastry in a baking dish, prick it several times with a fork, and cover it with the braised onions. Mix together: 200 g crème fraîche, 3 eggs, 1 tbsp cornstarch and salt and pepper. Pour the mixture over the onions, season with salt and pepper, and bake in the oven for 40 minutes.
