This dish is very close to my heart as it is from the region I grew up in Switzerland. OK, Schaffhausen is about 30 km away from my home town, which is a lot in Switzerland, but it is close enough to write the recipe down.
The Schaffhausen style onion tart is a great way to eat onions. My mom always planted a lot in the garden, so when the season started we would have this treat a couple of times. The preparation is so easy as all it needs is onions, a bit bacon, eggs, milk, cream and a quiche dough.....which my mom usually bought, but it didn't matter. What matters is that the tart or quiche was absolutely delicious.
For this recipe I made them individual but usually at home I make one big tart and then we just cut slices. It stays a bit more moist when making a big tart.
Of course one can make this tart as well vegetarian......just then it is not the traditional tart anymore, the bacon is giving a lot of flavor to it, but like I said, one can leave it away....I can't, I love it with the bacon too much.
Every part in Switzerland has their local specialties, I like that so much. It is a very small country, but when it comes to food, there is a huge variety of dishes around.
750 G Onions
100 G Bacon
500 G Pie Dough
5 Ea Eggs
300 Ml Milk
200 Ml Cream
Salt Pepper Nutmeg
1 Ea Lollo Rosso
1 Ea Lollo Biondo
1 Ea Red Oak
1 Ea Green Oak
30 Ml Red wine
75 Ml Olive oil
Slice the onions in fine strips
Cut the bacon in fine strips
Fry them in a bit butter till soft and all the liquid had gone
Roll the dough out and layer in individual forms
Cut the top off and make holes with a folk
Put the onion-bacon mix in it, will all the way to the top
Mix the ingredients for the Royal
Pour the Royal on top of the onions, bake for 10 min
Clean the lettuce and plate
Drizzle with dressing
Serve with the freshly baked Onion Tart