by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand1/2 cup cold butter, cut up into small chunks Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3/4 cups white whole wheat flour Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/4 cup dry white wine, well chilled Ask a question about this ingredient
pinch of Maldon salt flakes or sea salt Ask a question about this ingredient
1-2 tablespoon white corn meal Ask a question about this ingredient
olive oil Ask a question about this ingredient
4 medium yellow onions, sliced into thin rounds Ask a question about this ingredient
2 ounces smoked black forest ham, pancetta, prosciutto, cut up, or cooked bacon (optional) Ask a question about this ingredient
1/2 teaspoon toasted caraway seeds Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 large egg, beaten Ask a question about this ingredient
2 teaspoons dry white wine Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
pinch of fresh ground black and white pepper Ask a question about this ingredient
4 striped Roman heirloom tomatoes or other variety, optional Ask a question about this ingredient
fresh basil leaves, chiffonade, or chopped scallions, optional garnish Ask a question about this ingredient
Preheat the oven to 400 degrees. Work the butter into the flour until the mixture is crumbly.
Ask a question about this stepAdd the olive oil, beaten egg and salt.
Ask a question about this stepSlowly add 2-3 tbl. of the chilled wine, taking care not to make the mixture too moist.
Ask a question about this stepChill the dough while you prepare the topping.
Ask a question about this stepHeat a shallow amount of olive oil in a pan. Saute the onions seasoned with salt and pepper in a shallow for 5-7minutes until they begin to caramelize; then let cool.
Ask a question about this stepSlice the optional tomatoes into 1/4 inch rounds or quarters (best for a summer season).
Ask a question about this stepMix the cream and beaten egg together. Add the white wine to the liquids and set aside.
Ask a question about this stepSprinkle about a tablespoon, or so, of corn meal on the bottom of either one shallow large (about 20-22 inches) or two 11 inch baking dishes. Take out the dough and press into the bottom of the baking dish(es) to create an evenly thin crust bottom with about 3/4 inch tall border around the perimeter.
Ask a question about this stepLayer the onions onto the crust. Next arrange the tomatoes, if you are using them, on top.
Ask a question about this stepPour the liquid egg/cream mixture over this. It should not exceed the rim of the crust. You do not want the liquid to be very deep. Sprinkle with cut up bits of black forest ham, pancetta, proscuitto or cooked bacon, if desired, caraway seeds, salt and pepper.
Ask a question about this stepBake for about15 minutes or until lightly browned.
Ask a question about this stepLet cool for 5 minutes before garnishing with fresh herbs. Cut in wedges or squares. Serve warm with a side salad and white wine for a light dinner. Any leftover slices: perfect for breakfast. This works well for brunch, too.
Ask a question about this stepI appreciate recipes that incorporate readily available ingrediants for a spectacular result. Our garden tomato crop in Nova Scotia is just starting to produce ripe fruit, I am looking forward to trying his recipe!
Thanks. I wanted the ingredients to be pretty easy and needed to concoct a dough that would hold up to finicky weather. I have found using wine makes this really easy and tasty. This is a recipe I don't mind making even in the heat. Our beastly humidity and heat are finally coming to an end. I hope you enjoy this!
Thank you. "Theoutcrop" gave me some good photography advice.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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This is a pretty subtle recipe, but one for which I really have developed very strong cravings. Worth trying!