Prep Information
Prep Time
40 minutes
Cook Time
30-45 minutes
Serves
8-12 people
Ingredients
- DOUGH:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 (.25 oz) package active dry yeast
- 2 Tablespoons Cilantro and Roasted Onion Olive Oil
- 1 cup lukewarm water
- FILLING:
- 3 Tablespoons Organic Butter Olive Oil
- 2-1/4 pounds onions, cut into thin strips
- 1 teaspoon salt
- 2 cups sour cream
- 1 cup milk
- 4 eggs
- ground black pepper to taste
- 1 pinch caraway seeds (or to taste)
Instructions
- Preheat oven to 375 degrees and grease a springform, tart pan or baking pan with slight edge to it.
- Mix the flour, 1 teaspoon salt, and yeast in a large bowl. Stir in Cilantro and Roasted Onion Olive Oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out onto a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough. Continue kneading dough until smooth and elastic, about 10 minutes.
- Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place, about 30 minutes.
- Meanwhile, heat the Organic Butter Olive Oil in a large skillet over medium heat. Cook and stir the onions with 1 teaspoon salt until tender and translucent, about 30 minutes. Stir often so onions do not brown. Remove from heat and allow to cool.
- Roll dough out on a floured surface to create a thin crust. Transfer dough to buttered springform, tart pan, or pan with a slight edge to it. Press the dough up the sides, enough to create a rim. Poke several holes in the dough with a fork.
- Bake in preheated oven until golden brown and eggs are set, 30-45 minutes. Serve warm.
- Spread cooled onions over crust. Whisk sour cream, milk, eggs and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.