Stuttgart Onion Tart
|Dry yeast||1 Tablespoon (1 Package)|
|Honey||1 1⁄2 Teaspoon|
|Lukewarm water||1 Cup (16 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Finely chopped onion||4 Cup (64 tbs)|
|Caraway seeds||1 Teaspoon|
|Whole wheat pastry flour||1 Tablespoon|
|Cottage cheese||3⁄4 Cup (12 tbs)|
|Eggs||2 , lightly beaten|
|Sunflower seeds||1⁄4 Cup (4 tbs)|
To prepare crust Dissolve yeast and honey in water.
Let stand a few minutes.
Add salt and oil, then the flours gradually; mix with spoon, then by hand.
Knead dough on floured board for 5 minutes; additional flour may be necessary to prevent dough from sticking.
Place dough in an oiled bowl, cover, and let rise in a warm place about an hour.
Punch down dough and let it rest a few minutes.
Roll out on a lightly floured board to a thickness of 1/4 to 3/8 inch to fit an oiled baking sheet or jelly roll pan.
Set in warm place to rise about 20 minutes.
Meanwhile, preheat oven to 400° F., and prepare filling.
To prepare filling Heat butter in heavy skillet, and add onion, salt, and caraway seeds; stir, cover, and steam a few minutes or until onions are yellow, not brown, being careful they do not scorch.
Sprinkle flour over orgions, and stir until absorbed.
Let mixture cool slightly.
In a blender, whirl cottage cheese, yogurt, and milk until satiny.
Add to onions in skillet along with lightly beaten eggs.
Cook slowly over very low heat, stirring constantly, for a minute or two until thick and well blended.
Add sunflower seeds.
Spread filling over dough, and allow to rise another 15 minutes.
Bake in preheated oven for 30 minutes or until dough is crisp and brown around the edges and filling has set.
Cut into squares and serve hot or cold.