GB-25
IT
ALIANO
ENGLISH
ESP
AÑOL
ONION GATEAU
Total Cooking Time: 60-67 minutes
Utensils:
Bowl with lid (3 l capacity)
Square
tin
greaseproof
paper
Ingredients
- for the dough
375 g
Flour
30 g
Yeast
1 Egg
125 ml
Milk
½ tsp.
Salt
75 g
Butter
Ingredients
- for the topping
650-700 g Onions
100 g
Streaky bacon
30 g
Butter
Cheyenne
pepper
3 Eggs
200 g
Soured cream
½ tsp.
Salt
Preparation
This recipe makes approx. 1,7 kg.
1. Prepare from the mentioned ingredients a yeast
dough. Cover the dough with heat-resistant film or
a damp tea-cloth and allow to rise. Cook for 20
minutes on CONVECTION 40°C.
2. Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl,
cover and braise for 8-12 minutes on 100 P. After
cooking cool the mixture and blend the eggs,
soured cream and salt into the mixture.
3. Preheat the oven to 200°C. Line the square tin with
greaseproof paper. Roll out the dough and place
inside the tin.
4. Spread the mixture evenly over the pastry case. Let
the dough rise again before baking.
5. After preheating, place the square tin on the
shelf rail (rail 2) and cook. 32-35 minutes on
CONVECTION 200°C.
6. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
LEEK TART
Total Cooking Time: 27-33 minutes
Utensils:
Bowl with lid (3 l capacity)
Square
tin
greaseproof
paper
Ingredients
- for the dough
150 g
Wholemeal flour
120 g
Rye flour (type 1150)
(you can use normal flour type 405 instead)
4 tsp.
Baking powder (12 g)
1 Egg
125 g
Low fat yoghurt
1 ½ tbsp. Vegetable oil
½ tsp.
Salt
Ingredients
- for the topping
450 g
Leek, cut into rings
3 tbsp.
Water
Salt
1 pinch
Curry powder
150 g
Soured cream
3 Eggs
2 tbsp.
Wholemeal flour
Herb
salt
Pepper
1 pinch
Nutmeg
1 tsp.
Parsley, chopped finely
1 tsp.
Chives, chopped into small rings
1 tsp.
Dill, chopped finely
100 g
Grated Emmenthal cheese
Preparation
This recipe makes approx. 1,3 kg.
1. Place leek and water in a bowl. Cover and cook
for 5-8 minutes on 100 P. Drain, add salt and curry
powder to taste.
2. Mix the flour and the baking powder. Add the egg,
the yoghurt, oil and the salt. Blend together using
the kneading hook on a hand-held blender. Preheat
the oven to 200°C.
3. Line the square tin with greaseproof paper. Roll out
the dough and place inside the tin. Raise the rim by
about 1 cm.
4. Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and herbs.
Mix in the grated cheese.
5. Blend the mixture into the leek and spread it evenly
over the pastry case.
6. After preheating, place the square tin on the
shelf rail (rail 2) and cook. 22-25 minutes on
CONVECTION 200°C.
7. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
RECIPES FOR USING THE SQUARE TIN
