Recipes

volume. Roll out the dough and place on a greased baking tray. Then prick the dough with
a fork. Place the ingredients for the topping on the base in the order given.
ONION TARTE
For the dough:
• 300 g flour
• 20 g yeast
• 125 ml tepid milk
•1 egg
• 50 g butter
Topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• ½ teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing
cracks. Place the egg on the edge of the flour. Knead all ingredients into a workable dough.
Leave the dough to rise in a warm place until it is about double the size. In the meantime,
peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a
cooking ring with the onions until the later are transparent and then leave to cool. Roll out
the dough and place on a greased baking tray, prick the bottom with a fork and press the
edges up. Leave here to rise again. Stir the eggs, crème fraîche, milk, salt and pepper to-
gether. Add the cooled onioins and bacon to the mixture. Mix everything together and put
on the dough base. Smooth out. Put the onion flan in the oven.
QUICHE LORRAINE
For the pastry:
• 300 g flour
• 2 eggs
• 150 g butter
• ½ teaspoon salt
• A little pepper
• 1 pinch nutmeg
Topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• Salt, pepper and nutmeg
Method:
Uses, tables and tips
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