Onion tart with chard

Ingredients for 4 servings:

• 1 pkt. dough, from the refrigerated section, for a round 30 cm baking tray
• ½ tbsp caraway seeds
• 1 tbsp butter
• 400 g onion(s)
• 300 g chard
• ½ red chili pepper(s)
• ¼ tsp salt
• 150 g cheese (Appenzeller), fully ripe
• 1 cup sour cream
• 1 tbsp cornstarch
• 2 eggs
• ½ tsp salt
• a little pepper, freshly ground
• a little nutmeg, from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A hearty autumn cake with chard

Peel the onions, halve them, and cut into strips. Cut the green part of the chard into 2 cm strips and the stems into 1 cm strips. Deseed the chili and slice into thin rings. Cut the Appenzeller cheese into small cubes. Roast the caraway seeds in a wide frying pan without fat, remove from the pan, and set aside. Heat the butter in the same pan. Sauté the onions and chard in batches over medium heat for about 12 minutes. Add the caraway seeds and season with salt and pepper. Allow to cool and drain. Preheat the oven to 200°C (400°F). Mix all the ingredients for the topping. Season well. Line a baking sheet with baking paper. Line the baking sheet with the dough. Pull up the edges nicely. Prick the base firmly with a fork. Chill slightly. Spread half of the vegetable mixture on the base and sprinkle with half of the cheese. Add the remaining vegetables and sprinkle with the remaining cheese. Pour the topping over the top. Bake in the lower half of the oven for 30 minutes. Serve with a green salad. Tip: You can also add about 70g of diced ham or bacon to the topping.