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The traditional sheet pan onion tart embodies the taste of autumn in its purest form. With its buttery yeast dough base and the perfect balance of caramelized onions, savory bacon, and a creamy egg-cream mixture, this recipe transforms simple ingredients into an extraordinary taste experience.
When I first tried this onion tart at a wine festival, I was immediately impressed by the harmony of flavors. Since then, it has become a staple in my autumn repertoire.
Selected Ingredients
- Onions: Choose firm varieties for intensive sweetness
- Flour Type 550: Guarantees an elastic, smooth dough
- Bacon cubes: Smoked variety for robust flavor
- Cream: At least 30% fat for optimal creaminess
- Nutmeg: Freshly grated releases the full aroma
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Making the Tart
- Dough Preparation:
- Mix flour with dry yeast and sugar. Add lukewarm water and soft butter. Knead everything into a smooth dough. Let the dough rest covered in a warm place.
- Onion Preparation:
- Cut the onions into fine half-rings. Fry them slowly in butter until golden. Add the bacon cubes. Let everything gently caramelize.
- Topping Production:
- Whisk eggs with cream and spices. Fold in the fried onions. Season generously with nutmeg. Aim for a creamy consistency.
- Baking Process:
- Preheat the oven to 200 degrees Celsius. Roll out the dough evenly. Distribute the topping carefully. Bake until golden brown and juicy.
My family especially loves the caramelized onion pieces that develop a wonderful sweetness during baking. The combination with the crispy dough is simply irresistible.
Autumn Serving Suggestions
The onion tart tastes particularly good with a glass of cool Federweißer (young wine) or a dry Riesling. A crisp field salad with balsamic dressing forms the perfect complement. For a rustic evening, serve with freshly baked farmer's bread and various cheese varieties.
Regional Variations
The southern German version contains additional caraway seeds in the dough. In the Palatinate region, the tart is prepared with sour cream instead of cream. A vegetarian variation replaces the bacon with roasted walnuts. For a French touch, you can use goat cheese instead of grated cheese.
Storage and Serving
The onion tart tastes best served lukewarm. Leftovers keep in the refrigerator for up to three days and can be reheated in the oven at 150 degrees Celsius. Individual pieces can also be frozen and thawed as needed. Briefly warm in the oven before serving.
Healthy Interpretation
Whole grain flour in the dough increases the fiber content. Reduce the amount of bacon and supplement with fried mushrooms. The cream can be partially replaced with milk. These adjustments make the tart lighter without losing the characteristic flavor.
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Seasonal Suggestions
In spring, the tart tastes particularly fresh with young spring onions. Summer onions give a milder aroma. Winter onions develop a more intense sweetness when baked. These seasonal variations make the tart interesting throughout the year.
After years of experimenting with different onion tart recipes, this version has emerged as the absolute favorite. The combination of a perfectly risen yeast dough and the creamy savory topping creates a taste experience that captures autumn in all its fullness. I am always impressed by how this simple dish brings people together and generates true enthusiasm.
Frequently Asked Questions
- → Can I prepare the dough in advance?
- Yes, the yeast dough can be prepared the day before and stored in the refrigerator. Bring it to room temperature before using.
- → Is it possible to make this tart vegetarian?
- Yes, simply omit the bacon or replace it with sautéed mushrooms for a savory flavor alternative.
- → What cheese works best?
- Gouda or Emmental are ideal. A mixture of different cheese varieties adds extra flavor depth.
- → Can I freeze this tart?
- Yes, it freezes well in portions. Reheat in the oven before serving for best results.
- → What's the best way to slice the onions?
- Cut the onions into evenly thin half-rings so they cook uniformly throughout the tart.