Onion Tart
This savory onion tart, with its buttery shortcrust pastry and creamy onion-bacon filling, is a classic of German cuisine and perfect for cozy evenings.
Published on: · Last updated:
Introduction
German cuisine holds many savory treasures, but the onion tart, or Zwiebelkuchen, occupies a special place among them. It’s more than just a simple dish; it's a piece of culinary heritage that has endured for generations. Originally often associated with the autumn wine harvest festivals, this hearty tart has long since established itself as a year-round favorite. Its combination of a perfectly crispy shortcrust pastry and a creamy, savory filling of golden-brown sautéed onions and hearty bacon makes it a true delight. Every bite tells a story of rural traditions and cozy family gatherings. It warms you from within and offers a welcome change from everyday meals. Whether as a main course, a comforting dinner, or a savory snack for celebrations – Zwiebelkuchen represents authentic, typical German home cooking that simply brings joy.
Ingredients
- 250g All-purpose flour
- 125g Cold butter
- 1 Prise Salt
- 1kg Onions
- 2 EL Sunflower oil
- 150g Smoked bacon
- 200g Sour cream
- 3 Eggs (medium)
- 1/2 TL Caraway (ground)
- Etwas Black pepper
- Optional Fresh parsley
Instructions
- For the dough, quickly knead flour, cold butter in small pieces, and a pinch of salt into a smooth shortcrust pastry. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Meanwhile, peel and halve the onions, then slice them into fine rings. Dice the smoked bacon.
- Heat sunflower oil in a large pan and sauté the onion rings over medium heat for about 10-15 minutes until golden brown and soft. Add the diced bacon and fry for another 5 minutes until crispy. Let the onion and bacon mixture cool down.
- Preheat the oven to 180°C (350°F) top/bottom heat. Grease and lightly flour a tart pan (approx. 26 cm / 10 inches diameter).
- Roll out the dough on a lightly floured surface and line the prepared tart pan with it, pulling up a rim.
- In a bowl, whisk together sour cream, eggs, ground caraway, a pinch of salt, and freshly ground black pepper. Fold in the cooled onion and bacon mixture and spread evenly over the dough base.
- Bake the onion tart in the preheated oven on the middle rack for about 35-40 minutes, until golden brown and set.
- Remove the onion tart from the oven and let it cool for 5 minutes before serving. Optionally garnish with fresh parsley.
Nutrition
Tips & Variations
- Substitute bacon with smoked tofu for a vegetarian option.
- Prepare the dough the day before and store it in the refrigerator.
- Sauté onions slowly to bring out their natural sweetness.
- Pairs wonderfully with a glass of Federweißer or new wine.
- Add grated cheese like Emmental to the filling for extra flavor.
Frequently Asked Questions
- Can I freeze onion tart?
- Yes, you can easily freeze it. Let it cool completely, portion it, and wrap it airtight. It will keep in the freezer for about 2-3 months. To reheat, simply bake it in the oven.
- Which type of onion is best?
- Yellow onions are best for flavor, as they develop a lovely sweetness when fried. Sweet onions also work well.
- My shortcrust pastry isn't crispy enough, what should I do?
- Ensure all dough ingredients are very cold. You can also blind bake the crust briefly before filling to make it crispier.
- Can I vary the filling?
- Yes, absolutely! Experiment with mushrooms, leeks, or different types of cheese to give the onion tart a personal touch.