Onion cake with pear and walnuts

Onion Cake with Pears, Blue Cheese and Walnut

Onion cake with pear and walnuts

October 7th, 2018 | main dishes

Onion cake belongs to fall like falling leaves, mushrooms, fog and a bit of sentiment that summer is going on. This autumn, I changed my classic a bit and turned it into a tart. And what goes well with onions? Bacon, of course, and pears and blue cheese. A few walnuts on top – and the beautiful autumn soul warmer is ready.

Sure, I’m an absolute supporter of “homemade food”. I try to buy as little processed food as possible. Convenience normally is not on our table. With this onion cake, however, a ready-made pizza dough from the cooling shelf is a great alternative if things need to be done quickly. Thus, I can turn a blind eye – after all, you have already shed enough tears when cutting onions…

Who does not like blue cheese, can replace it with grated Parmesan!

Onion cake with pear and walnuts

(4 portions)

20 g of yeast

dissolve in 150 ml of lukewarm water

225 g of flour

1 ts olive oil

¼ ts salt

knead the dough well, let it rise for at least 30 minutes, roll out the dough (30 cm in diameter), place in a greased and flour-dusted tarte pan (alternatively: 1 pizza dough from the cooling rack)

500 g of onions, in strips

2 TS oil

steam the onions in the oil until soft

50 g of bacon, finely diced

add

4 stalks of savory

pick the leaves, chop

½ ts caraway, whole

add savory and caraway to the onions

3 eggs

150 g cream

herbal salt, pepper from the mill

1 pinch of sugar

stir

100 g blue cheese, in cubes

add to the egg cream, mix with the onions

1 pear

1 TS of lemon juice

cut the pear into slices, drizzle with lemon juice

put the onions on the dough into the tarte pan, put the pear slices on top

2-3 TS of walnut kernels, chopped

sprinkle over the tart, bake at 220 ° C for about 20-25 minutes until the dough is golden brown

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January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!