Recipe for one tray 60 x 20 cmSteps
Step 1 - Sour cream shortcrust pastry
Mix the flour with the baking powder and salt and work into crumbs with the butter. Add the remaining ingredients and the rosemary extract and prepare a smooth dough. Leave to rest for approx. 30 minutes. Roll out the dough to the size of a baking tray and place on a baking tray lined with baking paper.
Baking temperature: 170 °C, baking time: approx. 15 minutes
Step 2 - Onion filling
Cut the onions into half rings. Melt the butter in a pan or pot and caramelise the onions for approx. 20 - 25 minutes. Finally, add the nutmeg and salt and leave to cool slightly. Add the eggs and cheese to the onions, mix well and pour onto the pre-baked base, smooth out and bake.
Baking temperature: 170 °C, baking time: approx. 30 - 35 minutes
All ingredients
| Wheat flour, type 405 | 0.500 kg |
| Butter | 0.250 kg |
| Baking powder | 0.004 kg |
| Salt | 0.004 kg |
| Egg yolk | 0.070 kg |
| Sour cream | 0.140 kg |
| Karow rosemary extract | 0.016 kg |
| Total | 0.984 kg |
| Onions | 1,500 kg |
| Butter | 0.160 kg |
| Salt | 0.006 kg |
| Nutmeg | 0.002 kg |
| Whole egg | 0.220 kg |
| Cheese, grated | 0.140 kg |
| Total | 2.028 kg |
As of 09.04.2025 SR / R135. We share our reciepes as a source of inspiration. All information is supplied without liability and all obligation is excluded due to faulty, incomplete or outdated information.
