4 Onions – 4 Cheeses – 4 Herb Tarts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the ground:
- 150 grams flour
- 75 g parmesan, small
- 100 g butter, cold
- 1 egg (s)
- a bit salt
For the filling:
- 150 g ham, diced (e.. Black Forest)
- 2 leeks
- 2 shallot (s)
- 2 onion (s), yellow
- 2 onion (s), red
- 50 g sheep cheese
- 50 g oat cream cheese
- 50 g ricotta
- 50 g parmesan, er.
- 150 g sour cream
- 1 egg (s)
- 1 garlic clove (s), small
- 2 sprigs thyme
- 2 sprigs rosemary
- 5 leaves sage
- 5 basil leaves
- Salt and pepper, black
- Chilli, caraway seeds, marjoram
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients quickly to form a shortcrust pastry and leave to rest in the refrigerator for at least 30 minutes.
- Cut the ham into cubes, the leek into rings approx. 0.5 cm wide and the onions into half rings.
- Leave the ham cubes in a large pan over medium heat, remove and fry the onion mixture in the frying fat until light yellow. Then let it cool down.
- In a bowl, stir the onion mixture, ham, 4 types of cheese, sour cream, egg, chopped herbs (without the basil), grated clove of garlic, salt and lots of black, freshly grated pepper, some chilli and caraway seeds until smooth.
- Flatten the dough and press it into a flat tart pan or springform pan. Form a border of approx. 2 cm. Pour in the filling and smooth it out.
- Bake the tart at 170 ° for about 45 minutes until it is golden yellow.
- Sprinkle with fresh, finely chopped basil before serving.
- Best enjoyed with a glass of young, chilled white wine!
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