Zwiebelkuchen Onion Tart
A golden German onion tart with bacon, creamy custard, caraway, and a soft yeast crust.
About This Dish
Slowly softened onions become sweet and mellow, while a light sour cream custard holds the filling together without making the tart heavy.
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Stages
- Dough45 min
- Filling35 min
- Oven45 min
Step-by-Step Instructions
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1
Mix the flour, yeast, and a pinch of salt. Add the warm milk and 45 g of melted butter, then knead into a soft dough and leave it covered for 45 minutes.
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2
Dice the bacon and cook it until the fat begins to render. Add the thinly sliced onions and cook gently for 20 minutes without browning them deeply.
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3
Whisk the sour cream and eggs with black pepper, a pinch of salt, and 1 teaspoon of caraway seeds.
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4
Grease a 26 cm tart pan with the remaining 5 g of butter. Press in the dough, forming a 3 cm rim, then add the cooled onion mixture and custard.
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5
Bake at 190 °C for 40–45 minutes until the center is set and the crust is golden. Rest for 15 minutes before slicing.
