Westphalian Onion Tart

For the pastry base, mix the flour with the baking powder. Fold in the egg as well as the salt. Melt the butter in the warm milk, mix with the flour mixture to form a smooth dough and set aside to cool. For the topping, peel and chop the two onions. Heat rapeseed oil in a frying pan, fry onions in oil until golden brown and set aside to cool.

Whisk all the ingredients for the topping in a baking bowl and place in the refrigerator.

Roll out the dough evenly on a greased baking tray and sprinkle with the onions and grated carrots. Sprinkle the ham on half of the dough (insert wooden sticks into the dough to mark the border) and sprinkle the entire dough with the edamame. Spread the topping evenly and bake in the oven at 180 °C for 35 to 40 minutes.

Clean leaf lettuce, divide into bite-sized pieces. Stir all ingredients for the marinade. Marinate the lettuce.

Portion Westphalian onion tart, bring to table with the leaf salad.

powerful white wine

Our tip: Fresh chives are much more aromatic than dried ones!

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