Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 1 egg (s)
• 0.5 teaspoon ½ salt

For covering:

• 200 ml milk
• 250 ml cream
• 2 egg yolks
• 1 egg (s)
• 2 onion (s), red in fine strips
• 85 g cheese, (Taleio)
• 1 tablespoon olive oil
• 1 bulb garlic, peeled cloves
• 2 tablespoon chives

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Instructions

1. Dough:
2. Knead the ingredients into a smooth dough (add a spoonful of cold water if necessary). Chill for approx. 20 minutes, then roll out and place in a greased springform pan of approx. 28 cm. Press the edge up 2 cm.
3. Covering:
4. Blanch the cloves of garlic for 1-2 minutes, then sauté in cream and milk for 10-15 minutes. Mix the egg yolks and one egg and mix in the cooled cream milk. Puree the garlic with a hand blender.
5. Steam the onions in oil until soft. Spread on the floor. Put the Taleggio in pieces and the chives on the onions, then pour the garlic mixture over them. Bake in the preheated oven at 200 degrees for approx. 45 minutes.
6. Serve with a fresh green leaf salad.