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1
Preheat the oven to 400 degrees. Work the butter into the flour until the mixture is crumbly.
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2
Add the olive oil, beaten egg and salt.
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3
Slowly add 2-3 tbl. of the chilled wine, taking care not to make the mixture too moist.
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4
Chill the dough while you prepare the topping.
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5
Heat a shallow amount of olive oil in a pan. Saute the onions seasoned with salt and pepper in a shallow for 5-7minutes until they begin to caramelize; then let cool.
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6
Slice the optional tomatoes into 1/4 inch rounds or quarters (best for a summer season).
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7
Mix the cream and beaten egg together. Add the white wine to the liquids and set aside.
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8
Sprinkle about a tablespoon, or so, of corn meal on the bottom of either one shallow large (about 20-22 inches) or two 11 inch baking dishes. Take out the dough and press into the bottom of the baking dish(es) to create an evenly thin crust bottom with about 3/4 inch tall border around the perimeter.
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9
Layer the onions onto the crust. Next arrange the tomatoes, if you are using them, on top.
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10
Pour the liquid egg/cream mixture over this. It should not exceed the rim of the crust. You do not want the liquid to be very deep. Sprinkle with cut up bits of black forest ham, pancetta, proscuitto or cooked bacon, if desired, caraway seeds, salt and pepper.
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11
Bake for about15 minutes or until lightly browned.
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12
Let cool for 5 minutes before garnishing with fresh herbs. Cut in wedges or squares. Serve warm with a side salad and white wine for a light dinner. Any leftover slices: perfect for breakfast. This works well for brunch, too.
