INGREDIENTS:
12 oz. prepared pizza or bread dough
16 oz. container sour cream
1 lb. onions, diced (about 3-4 large onions, or 4-5 medium onions)
4 eggs, slightly beaten
4 oz. Schoch Family Farmstead Gouda, grated (or other cheese of your choice)
1/2 teaspoon fresh thyme leaves
2 oz. butter (4 tablespoons)
Salt and pepper, to taste
Garnish: New Natives microgreens mix of broccoli sprouts, sunflower shoots, pea shoots and radish sprouts lightly dressed with balsamic dressing
Equipment: 10 x 2-inch spring form pan
METHOD:
Preheat oven to 375°F. Lightly spray a 10 x 2-inch springform pan sides and bottom with non-stick vegetable spray.
Roll out pizza or bread dough into a 12-inch circle. Place the dough in the springform pan. Press the dough at least 1 inch up the sides of the mold. Set aside.
Preheat a heavy pan or pot, melt butter and add diced onions. Season with salt and pepper and cook slowly for 20 minutes or until onions are tender and caramelized to a rich, golden color. Add fresh thyme and set aside to cool slightly.
Whisk together sour cream and eggs. Stir in grated cheese. Pour mixture over the cooked onions and mix until well combined. Check seasoning!
Pour sour cream and onion mixture into the dough-lined spring form pan – the mixture will almost reach the rim.
Place in oven and bake for 45 minutes, or until filling is set. Filling should wobble slightly when shaken, similar to cheesecake.
Allow to cool slightly before serving. Remove the sides of the springform pan. Divide into 10 or 12 even pieces and serve with a side of your favorite salad. (I used a mix of New Natives microgreens including broccoli sprouts, sunflower shoots, pea shoots and radish sprouts lightly dressed with balsamic vinaigrette.)
SOURCE: Recipe courtesy of Chef Udo Prambs, CMC, French Culinary Institute
