Savory Onion Tart (Print Version)
# Ingredients:
→ Yeast dough
01 -
3½ cups (450g) all-purpose flour
02 -
3½ tablespoons (50g) unsalted butter, softened
03 -
1 packet (7g) active dry yeast
04 -
1 teaspoon salt
05 -
1 pinch of sugar
06 -
1 cup (250ml) lukewarm water
→ Savory topping
07 -
2.2 lbs (1kg) onions
08 -
10.5 oz (300g) bacon cubes or lardons
09 -
3 large eggs
10 -
1 tablespoon butter
11 -
¾ cup (200ml) heavy cream
12 -
2 cups (200g) grated cheese (such as Gruyère or Emmental)
13 -
Pinch of freshly grated nutmeg
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
In a large bowl, combine the flour, softened butter, dry yeast, salt, and a pinch of sugar. Gradually add the lukewarm water while mixing. Once combined, turn out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Place in a clean bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes or until noticeably puffed up.
02 -
While the dough is rising, peel and thinly slice the onions into half rings. Melt the butter in a large skillet over medium heat. Add the onions and sauté until they become translucent, about 5 minutes. Add the bacon cubes and continue cooking for another 5-10 minutes until the onions are golden and the bacon is lightly crisp. Remove from heat and let cool slightly.
03 -
In a medium bowl, whisk together the eggs and heavy cream. Season with salt, pepper, and a pinch of freshly grated nutmeg. Pour this mixture over the slightly cooled onion and bacon mixture, stirring to combine. Fold in half of the grated cheese, reserving the remainder for topping.
04 -
Preheat your oven to 400°F (200°C). Line a rectangular baking pan (approximately 16×11 inches or 42×29cm) or a 10-11 inch (26-28cm) springform pan with parchment paper. On a floured surface, roll out the dough to fit your chosen pan, creating a slight rim around the edges. Transfer to the prepared pan. Spread the onion-bacon-egg mixture evenly over the dough and sprinkle with the remaining cheese. Bake for 50-55 minutes until golden brown and set. After about 30 minutes, cover loosely with aluminum foil to prevent over-browning. Let rest for 5-10 minutes before slicing and serving.
# Notes:
01 -
This traditional German onion tart (Zwiebelkuchen) is perfect for a standard rectangular baking pan (16×11 inches/42×29cm) or a large springform pan (10-11 inches/26-28cm). If using a regular baking sheet, increase the quantities by 50%. It's delicious served warm with a glass of young white wine or apple cider, especially during autumn harvest season.