Colorful onion tart Hamminkeln 20 portions of 4 PPs each

16 0

225 g low-fat quark
5 EL vegetable oil
6 EL Water
60 ml low-fat milk, 1.5% fat
1 pinch (s) iodized salt
440 g wheat flour
1 packet baking powder
300 g Onions, red
300 g Vegetable onion / n
300 g Leeks
1 TL Vegetable oil
240 g Sour cream, 10% fat
2 piece (s) hen's eggs
1 Pinch (s) of pepper, freshly ground
1 TL Caraway
130 g cheese, grated, 30% fat i. Tr.

60 minutes

very easy

1.: Quark with oil, water, milk and 1 teaspoon salt stir. Mix the flour and baking powder and knead everything into a smooth dough. Roll out the dough and place on a baking sheet lined with baking foil. Pre-bake in the preheated oven at 200 ° C (gas: level 3, convection: 180 ° C) on the middle rack for about 10 minutes.
2.: Heat the oil in a non-stick pan, sauté the onions, green onions and leeks for about 5 minutes and spread them on the dough. Whisk the sour cream with the eggs, 1/2 teaspoon salt, pepper and caraway seeds and pour over them, sprinkle with cheese and bake again in the preheated oven at 200 ° C on the middle rack for about 30-40 minutes.
3.: Cover with aluminum foil approx. 10 minutes before the end of the baking time.
4.: Option 1: Prepare the leek and mushroom cake dough as described. Cut 300 g leek into rings and 600 g mushrooms into slices. Heat 1 teaspoon of oil in a non-stick pan, sauté the mushroom slices in it for about 5 minutes, add the leek rings and cook for another 10 minutes until the water has evaporated.
5.: Spread on the dough. Proceed as described in the recipe.
6.: Variant 2: Prepare sauerkraut and caraway cake dough. Pour off 1 can of sauerkraut (770 g) and squeeze it out well, mix with 1-2 teaspoons of caraway seeds, season with salt and pepper and spread on the dough.
7.: Cut 200 g red onions into rings, sauté in 1 teaspoon vegetable oil for about 5 minutes and pour over the sauerkraut. Proceed as described in the recipe. The ProPoints® value remains with both variantsequal.