Frühlingszwiebel-Tarte mit Sauerrahm (Druckversion)
Eine pikante Tarte mit frischen Frühlingszwiebeln und cremiger Sauerrahm-Füllung, ideal für ein leichtes Mittagessen.
# Zutaten:
→ Pastry
01 -
1 ½ cups all-purpose flour
02 -
½ cup unsalted butter, cold and cubed
03 -
1/4 teaspoon salt
04 -
4–5 tablespoons ice water
→ Filling
05 -
1 tablespoon olive oil
06 -
1 bunch spring onions, chopped
07 -
3 large eggs
08 -
1 cup sour cream
09 -
1/2 cup milk
10 -
Salt and pepper to taste
11 -
1 cup grated cheese (e.g., Gruyère or cheddar)
# Anleitung:
01 -
Preheat the oven to 190°C (375°F).
02 -
In a bowl, mix the flour and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together.
03 -
Roll out the pastry and fit it into a 23 cm (9-inch) tart pan. Prick the bottom with a fork and chill for 15 minutes.
04 -
Heat olive oil in a pan over medium heat. Sauté the spring onions until soft, about 5 minutes. Remove from heat and let cool.
05 -
In a large bowl, whisk together the eggs, sour cream, milk, salt, and pepper. Stir in the sautéed spring onions and grated cheese.
06 -
Pour the filling into the prepared pastry shell and bake for 30–35 minutes, or until the filling is set and the top is golden.
07 -
Let the tart cool slightly before slicing and serving.
# Hinweise:
01 -
Serve warm or at room temperature. Pair with a light salad for a complete meal.