Stuttgart Onion Tart Recipe
Preparing their favorite stuttgart onion tart is a way of letting my family know that I love them. Stuttgart onion tart gets its taste from vegetable. Whenever I have german friends visiting I always prepare stuttgart onion tart which is most loved by them. Get all set to serve stuttgart onion tart as a snack today. I hope that this stuttgart onion tart recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
Crust
1 package dry yeast
1 1/2 teaspoons honey
1 cup lukewarm water
1 teaspoon salt
2 tablespoons oil
2 cups whole wheat flour
1 cup whole wheat pastry flour
Filling
3 tablespoons butter
4 cups finely chopped onions
3/4 teaspoon salt
1 teaspoon caraway seeds
1 tablespoon whole wheat pastry flour
3/4 cup cottage cheese
2 tablespoons yogurt
2 tablespoons milk
2 eggs, lightly beaten
1/4 cup sunflower seeds
Directions
To prepare crust Dissolve yeast and honey in water.
Let stand a few minutes.
Add salt and oil, then the flours gradually; mix with spoon, then by hand.
Knead dough on floured board for 5 minutes; additional flour may be necessary to prevent dough from sticking.
Place dough in an oiled bowl, cover, and let rise in a warm place about an hour.
Punch down dough and let it rest a few minutes.
Roll out on a lightly floured board to a thickness of 1/4 to 3/8 inch to fit an oiled baking sheet or jelly roll pan.
Set in warm place to rise about 20 minutes.
Meanwhile, preheat oven to 400° F., and prepare filling.
To prepare filling Heat butter in heavy skillet, and add onion, salt, and caraway seeds; stir, cover, and steam a few minutes or until onions are yellow, not brown, being careful they do not scorch.
Sprinkle flour over orgions, and stir until absorbed.
Let mixture cool slightly.
In a blender, whirl cottage cheese, yogurt, and milk until satiny.
Add to onions in skillet along with lightly beaten eggs.
Cook slowly over very low heat, stirring constantly, for a minute or two until thick and well blended.
Add sunflower seeds.
Spread filling over dough, and allow to rise another 15 minutes.
Bake in preheated oven for 30 minutes or until dough is crisp and brown around the edges and filling has set.
Cut into squares and serve hot or cold.
Refrigerate
Let stand a few minutes.
Add salt and oil, then the flours gradually; mix with spoon, then by hand.
Knead dough on floured board for 5 minutes; additional flour may be necessary to prevent dough from sticking.
Place dough in an oiled bowl, cover, and let rise in a warm place about an hour.
Punch down dough and let it rest a few minutes.
Roll out on a lightly floured board to a thickness of 1/4 to 3/8 inch to fit an oiled baking sheet or jelly roll pan.
Set in warm place to rise about 20 minutes.
Meanwhile, preheat oven to 400° F., and prepare filling.
To prepare filling Heat butter in heavy skillet, and add onion, salt, and caraway seeds; stir, cover, and steam a few minutes or until onions are yellow, not brown, being careful they do not scorch.
Sprinkle flour over orgions, and stir until absorbed.
Let mixture cool slightly.
In a blender, whirl cottage cheese, yogurt, and milk until satiny.
Add to onions in skillet along with lightly beaten eggs.
Cook slowly over very low heat, stirring constantly, for a minute or two until thick and well blended.
Add sunflower seeds.
Spread filling over dough, and allow to rise another 15 minutes.
Bake in preheated oven for 30 minutes or until dough is crisp and brown around the edges and filling has set.
Cut into squares and serve hot or cold.
Refrigerate
