Onion-Thyme Tart
Onion-Thyme Tart - Spicy onion tart from the oven - an autumn classic, and not only in Southern Germany!
Healthy, because
Even smarter
Nutritional values
The special feature of this classic autumn treat is the uncomplicated dough base, which contains many vegetable omega-3 fatty acids thanks to rapeseed oil. These healthy fats help to lower elevated blood fat values. They are supported by the dietary fibres from wholemeal flour and onions.
If you like onion cake with less fat and calories, use calorie-reduced sour cream with 10 % fat content.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 4 onions (about 200 grams)
- 4 Red onions (about 200 grams)
- 8 shallots (about 200 grams)
- 3 Tbsps olive oil
- salt
- 4 sprigs thyme
- 7 ozs Spelt flour
- 7 ozs Pastry flour (type 1050)
- 1 pinch cream of tartar
- 1 pinch sugar
- 7 ozs Quark
- 8 Tbsps
- 6 Tbsps Canola oil
- 3 Tbsps Sour cream (60 grams)
- peppers
- 1 Tbsp liquid honey
- 1 tsp hot ground paprika
Kitchen utensils
Preparation steps
Peel onions and shallots and cut into thin rings.
Heat the olive oil in a non-stick pan over medium heat. Add the onions and shallots, season with salt and cook until soft, 8-10 minutes.
Meanwhile, rinse thyme, shake dry, pluck leaves and chop coarsely. Mix into the onion mixture, remove from heat and set aside.
Mix together both flours with the cream of tartar, 1/2 teaspoon salt and the sugar in a mixing bowl.
Add the quark, milk and canola oil and beat with the dough hook of a hand mixer to form a smooth dough.
Line a baking sheet with parchment paper. Roll out dough on the sheet, then spread sour cream on top of dough with a rubber spatula. Sprinkle with salt and pepper.
Distribute the onion mixture over the dough, leaving a narrow border all around.
Drizzle honey over the onions and sprinkle with paprika. Bake on middle rack of preheated oven at 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) until crust is golden brown, 20-25 minutes. Cut into 8 pieces and serve.
