AEG BE3003021W - Manual (Page 18)

– Shelf positions: 1
Onion Tart
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1 / 2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre.
Cut up the yeast, put into the well, mix
with the milk and a little flour from around
the edge. Sprinkle with flour, leave to rise
in a warm place until the flour sprinkled
on the pre-dough is showing cracks.
Place the egg and butter on the edge of
the flour. Knead all ingredients into a
workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
In the meantime, peel and quarter the on-
ions and then slice thinly.
Dice the bacon and cook gently with the
onions without browning. Leave to cool.
Roll out the dough and place on a
greased baking tray, prick the bottom
with a fork and press the edges up. Leave
to rise again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled on-
ions and bacon on the dough base. Put
the mixture over all and smooth out.
– Time in the appliance: 45 minutes
– Shelf positions: 1
Quiche Lorraine
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bot-
tom with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the sour
cream and the seasoning together. Then
add the cheese.
Pour the filling over the bacon.
– Time in the appliance: 40 minutes
– Shelf positions: 1
Goatscheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
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