👨‍🍳 Instruktioner

1. 1

   Prepare the pastry: Boil potatoes and let them cool. Sift flour into a bowl, add butter cubes, and rub with fingertips until crumbly. Stir in salt, baking powder, and grated potato. Knead briefly, wrap, and chill.

   💡 Proffstips: Using cold ingredients for the pastry ensures a tender crust.
2. 2

   Prepare the filling: Heat oil or butter in a pan and fry chopped onions until soft and golden (about 15 minutes). Add caraway seeds and season.

3. 3

   In a separate bowl, whisk together eggs and sour cream.

   💡 Proffstips: Ensure the eggs and sour cream are at room temperature for better incorporation.
4. 4

   Preheat oven to 225°C (435°F). Butter a 25 cm tart tin. Roll out pastry and line the tin. Blind bake for 15 minutes until golden.

   💡 Proffstips: Line the pastry with baking paper and baking beans for blind baking.
5. 5

   Spread the onion mixture into the blind-baked pastry case. Pour the egg and sour cream mixture over the onions.

   💡 Proffstips: Ensure the onions are evenly distributed.
6. 6

   Bake for 20 minutes at 225°C (435°F). Let rest before serving.