Onion Tart
Obraz wygenerowany przez AI
German

Onion Tart

A savory German-style onion tart with a tender yeast crust, sweetly softened onions, smoky bacon, and a lightly set sour-cream custard. It is comforting enough for supper and elegant enough for a harvest table.

80 min 6 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Combine the flour, yeast, and half of the salt in a bowl. Add the warm water and melted butter, then mix until a shaggy dough forms. Knead for 5 minutes until smooth and elastic, cover, and rest in a warm place for 45 minutes, until visibly puffy.
2
Heat the oven to 200°C. Grease a 26 cm round tart pan or springform pan. Press or roll the dough into a round large enough to cover the base and rise about 3 cm up the sides, then prick the base lightly with a fork.
3
Bake the empty crust for 10 minutes, until the surface looks dry but has not browned. Remove it from the oven and reduce the temperature to 180°C.
4
While the crust bakes, place the bacon in a large skillet over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the fat is rendered and the pieces are crisp and browned. Add the sliced onions and cook for 18 to 22 minutes, stirring often, until very soft, golden at the edges, and no liquid remains. Remove from the heat and cool for 5 minutes.
Soft golden onions and bacon cooking together in a skillet. Obraz wygenerowany przez AI
5
Whisk the sour cream, beaten eggs, remaining salt, caraway, and black pepper in a bowl until smooth. Stir in the cooled onion and bacon mixture.
6
Spread the filling evenly in the warm crust. Bake at 180°C for 30 to 35 minutes, until the center is just set with a slight wobble and the top is richly golden.
Golden German onion tart with a slice showing the set onion filling. Obraz wygenerowany przez AI
7
Rest the tart for 10 minutes before cutting into wedges. Serve warm or at room temperature with a crisp salad.

Dlaczego ten przepis się sprawdza

Slowly cooked onions provide sweetness and depth, while bacon adds savoriness and the sour-cream custard gives the tart a tender, sliceable finish. A short blind bake keeps the yeast crust sturdy beneath the moist filling.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled leftovers in an airtight container for up to 3 days.

Jak odgrzewać

Reheat slices on a baking sheet at 175°C until hot in the center, about 10 to 15 minutes; avoid microwaving if you want to preserve the crust.

Wartości odżywcze / porcję

525kcal
19,57 gbiałko
54,61 gwęglow.
24,96 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 9 sie 2026 · zaktualizowano 13 sie 2026