Tarte Flambée with Red Young Onion, Brie and Brazil Nuts

For the dough, knead together flour, egg yolks, salt, water and 4 tablespoons olive oil. Form into a ball, brush with the remaining olive oil, wrap in plastic wrap and let rest for about 30 minutes.

Preheat the oven to 225 °C. Line a baking tray with baking paper. Roll out the dough thinly and blind bake for 4 minutes.

For the cream, mix sour cream with mustard and season with sea salt and pepper.

Wash the young onion well. Do not cut off roots. Cut about 4 cm of the green end into thin, slightly slanted rings and set aside. Cut remaining green onions in half lengthwise.

Heat olive oil in a large frying pan and fry the young onion halves in it so that roasting aromas form and the young onion gets color. Deglaze with white wine and season with sea salt and pepper. Saute the young onion until the white wine has boiled away.

Spread the cream thickly on the pre-baked pastry until just before the edges, place the young onion on top and sprinkle the brie on top. Bake in the oven for another 8 minutes.

Sprinkle with the Brazil nuts and the young onion rings set aside.

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