After already having a recipe for traditional Alsatian tarte flambee this week, here’s another typical dish of Alsace: Alsatian Onion Tart.
Many of the ingredients used in the Alsatian tarte flambée are also found in Alsatian Onion Tart: onions, sour cream and bacon. However, yeast dough, plenty of eggs and butter make the onion cake much more rich.
Also its preparation is a bit more time-consuming than for tarte flambée. On the one hand is the yeast dough, whose preparation requires more time and a little more time to rest. On the other hand the bacon and onions need to be fried before they come on the dough.
But time and effort are worth the final result as you’ll have a hearty and delicious meal you won’t keep your fingers off. For the very unlikely case you have some leftovers of your Alsatian onion tart: you can easily heat it up again the next day in the microwave.
And although it has its origin in France, the onion tart is also well known and very popular in the German wine-growing districts of Baden, Palatinate, Hesse and Franconia. Especially in autumn, when numerous wine festivals take place, the onion tart is all around.
In Germany we usually have Federweißer with the onion tart – if it’s season. But also a full-bodied, spicy beer or a strong French white wine is just perfect.
Alsatian Onion Tart
For 8 servings
- 300 grams of bacon, smoked
- 1 kilogram of onions
- 500 grams of flour
- 0.5 package dry yeast, 20 grams
- 1 pinch of salt
- 125 grams of butter
- 8 eggs
- 250 grams of sour cream
- 250 milliliters of warm water
- 1 tablespoon of caraway
- 0.5 teaspoon paprika powder
- Mix the flour with the yeast.
- Separate egg yolk and egg white from three eggs. Keep the egg whites.
- Then add salt, butter, egg yolk and water and knead a smooth dough.
- Cover the dough and let it rest at a warm place for 20 to 30 minutes.
- Peel the onions and cut into fine rings.
- Cut the bacon into small cubes.
- Fry about 200 grams of the bacon cubes slowly in a large pan until they are roasted.
- Add the onion rings and fry them briefly with the bacon.
- Remove the pan from the oven and allow to cool.
- Preheat the oven to 180 ° Celcius.
- Now thoroughly knead the dough once more and roll out on a deep baking tray.
- Cover the dough again and let it rest for another 10 minutes.
- Spread the bacon and onions evenly on the dough.
- In a high vessel, whisk the eggs and the sour cream. Also add the remaining egg whites.
- Season with salt, pepper, paprika powder and caraway.
- Pour the liquid evenly over the onion tarte.
- Sprinkle the remaining bacon over it.
- Bake the onion tarte in the oven for about 30 minutes.
|Protein||19 Gramm per serving|
|Fat||18 Gramm per serving|