John Myers
Pate Brisée (onion Cake)
The perfect pate brisée (onion cake) recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 110 g Cold butter
- 1 tablespoon Oil
- 1 glass Water cold
- 1 kg Sliced onions
- 500 g Diced jerky
- 500 g Grated Emmental
- 1 a cup Cream
- 1 pinch Salt pepper
- For the dough: make a well in the flour, then mix the oil, the butter flakes and a pinch of salt with your fingertips. Add water, knead the dough with the palm of your hand. The faster it goes, the better the dough will be. The dough should rest for 1-2 hours, then roll out on a greased baking sheet.
- For the topping: Sear the jerky meat in a pan and place on a plate. Steam the onions in the same pan, be careful not to let them get dark. After 2 minutes I add a little water and let it cool down.
- Then I spread the jerky meat, the onions, the cream (with a pinch of salt and pepper) and finally the cheese on the rolled out dough.
- Put the tray in the oven and bake at 180 °. When the cheese turns golden, the cake is ready after about 40 minutes. Bon Appetit!
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