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Onion and sour cream thin-baked slice

"This is from my grandmother's recipe book," says Boetz. "It's called zwiebelkuchen. It's great with a glass of riesling and is traditionally eaten at the new-season wine festival in Germany."

You'll need

250 gm (1 cups) plain flour 150 gm unsalted butter, chilled, diced 1 egg 1½ tbsp sour cream   Onion and sour cream filling 70 gm speck, diced 350 gm white onions (about 3 onions), thinly sliced 30 gm unsalted butter, diced 350 gm sour cream 2 eggs 1 tbsp plain flour 70 gm Gruyère, coarsely grated To taste: sweet paprika


  • 01
  • Preheat oven to 160C. Process flour and 2 tsp sea salt in a food processor to combine, add butter and process until sandy. Add egg and sour cream, pulse until mixture forms a ball, then press evenly into a 20cm x 30cm oven tray lined with baking paper. Refrigerate to rest while you make the onion and sour cream filling.
  • 02
  • For onion and sour cream filling, cook speck in a large frying pan over medium-high heat, stirring occasionally, until just crisp but not coloured (4-5 minutes). Add onion and butter and cook, stirring occasionally, until tender and translucent (15-20 minutes). Transfer to a bowl and set aside to cool. Whisk sour cream and eggs in a separate bowl to combine, whisk in flour, then Gruyère and season to taste. Fold into onion mixture and season to taste with sea salt, freshly ground black pepper and sweet paprika.
  • 03
  • Spoon filling evenly over pastry and bake until golden and set (30-40 minutes). Cool slightly, then cut into rectangles and serve warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, oily pinot gris (or riesling).

Featured in

Nov 2013

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