German Zwiebelkuchen
This savory Onion and Bacon Tart recipe features a fluffy yeast dough topped with a delicious combination of caramelized onions and crispy bacon, all held together with a creamy creme fraiche and egg mixture. The resulting tart is a perfect blend of textures and flavors, making it a satisfying dish that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- For the dough
- * 25 g fresh yeast
- * 1/4 liter lukewarm milk
- * 375 g flour
- * 60 g butter
- * 1 egg
- * 1/8 teaspoon salt
- * 1/8 teaspoon sugar
- For the topping
- * 1 kg onion, peeled and cut into rings
- * 150 g raw bacon, diced
- * 500 g creme fraiche
- * 4 eggs
- * 1/8 teaspoon pepper
- * 1/8 teaspoon nutmeg
Instructions
- For the dough:
- Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
- Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.
- Preheat the oven to 200°C.
- Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
- This should take about 10 minutes.
- In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
- Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
- Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
Yield
Serves 6
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