Finally there is light at the end of the tunnel.

We nearly finished our scholarly paper and will submit it middle of this week.

I have to survive a two day long meeting and then my well-deserved vacation will start.

The last days I spent more 12 hours or more in the Lab to get the last missing data for the Paper. I shocked our cleaning lady regularly when I entered the building at 6.50 am. She does not expect somebody saying “Good Morning” to her at this time of the day.

Because I spent so much time in lab there was nearly no time for cooking or baking. But I still get delicious dinners because the boyfriend take care of cooking. One evening, when I was still in the train station on my way home, I told him what he would need for an onion tart and he prepared the dough. When I came home the dough had risen finely and we prepared the filling together.

Onion tart

Dough:

• 250g flour (Typ 550)
• 160g Water
• 5g fresh yeast
• 5g Salt
• 15g olive oil

Filling:

• 400g red onions
• 100g cream
• 1 Egg
• 50g grated cheese
• 1/2 Tsp. Caraway seeds, crushed with a mortar
• allspice
• Salt

Knead all ingredients for the dough 5 min at slow and 5 min at fast speed.

Let the dough rise for 1 hour (or over night in the fridge)

Peel onions and slice finely. Cook them in a pan at middle temperature untill golden. Take from heat and let cool down a little bit then mix with cream and eg. Season with crushed caraway seeds, allspice and salt.

Roll the dough thinly and line a Quiche form (Diameter 24 cm) with the dough. Fill in the filling and top with grated cheese.

Bake at 180°C for about 35 min.

Because this tart is baked with yeast, I send it to Susans weekly Yeastspotting.

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