German onion tart with bacon: creamy filling on a yeast crust, for young wine

Tip: tap a step to mark it as done.

1. Make the dough

   55 min

   Mix the flour with the active dry yeast, sugar, and salt. Pour in the lukewarm milk and melted butter, then knead for 5 minutes until smooth. Cover and let rise in a warm place for 45–50 minutes, until doubled in size.

2. Cook the onions

   30 min

   Meanwhile, slice the onions into thin half-moons and finely dice the bacon. Fry the bacon in a large skillet, add the oil and onions, and cook gently over low heat for 20–25 minutes, until the onions are soft and translucent. Do not let them brown. Let cool until lukewarm.

3. Prepare the filling

   5 min

   Whisk the sour cream with the eggs and 1 tbsp flour. Season with salt, pepper, caraway seeds, and a pinch of nutmeg, then stir in the lukewarm onions and bacon.

4. Roll out the dough

   15 min

   Preheat the oven to 200°C (400°F). Roll out the risen dough to fit a baking sheet about 30 × 40 cm lined with parchment paper, bringing the edges up slightly. Let rise for another 10 minutes.

5. Bake

   45 min

   Spread the onion filling evenly over the dough and bake at 200°C (400°F) for 30–35 minutes, until the filling is set and golden on top. Let stand for 10 minutes, cut into 12 pieces, and serve warm or lukewarm.

Tip: Let the onions cool before combining them with the sour cream mixture, as hot onions would scramble the eggs. The tart is also good the next day; simply reheat it in the oven for 10 minutes.

This recipe was translated from the Slovak original: Voňavý cibuľový koláč so slaninou: krémová plnka na kysnutom ceste, k mladému vínu aj burčiaku