ReceptnaptárZwiebelkuchen (onion and bacon tart with a sour cream topping)
Zwiebelkuchen is the autumn harvest dish of the German wine regions: a yeast dough topped with a soft, sweet onion, bacon and sour cream filling. Tradition says it is served with new wine, Federweißer. Simple, but charming and rustic.
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Method
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- Knead the dough ingredients until smooth and let rise, covered, for 45 minutes.
- Fry the bacon until crisp, add the oil and the onions and soften for 15 minutes until tender and golden.
- Let cool a little, then stir in the sour cream, eggs, caraway, salt and pepper.
- Roll out the dough in a buttered baking tray or tart pan and top with the onion mixture.
- Bake in an oven preheated to 200°C for 35-40 minutes until the top is golden and set.
- Serve warm or lukewarm, traditionally with Federweißer (new wine).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the onions slowly so they turn sweet instead of staying raw.
- Let the filling cool before adding the eggs so they do not cook.
- Caraway is the traditional spice and improves the flavor a lot.
Frequently asked questions
What is Federweißer?
New wine, partly fermented grape must available in autumn; the traditional partner of the onion tart.
Can I freeze it?
Yes, in slices, and reheat in the oven.
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