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Zwiebelkuchen
A savoury German onion tart with bacon and caraway — traditionally served with new wine in autumn.
20 min
Prep
1 hr 15 min
Cook
Involved
Difficulty
12
Ingredients
6
Steps
Ingredients
Servings
- 100 gm plain flour
- 50 gm cold butter, cubed
- 1 tbspn cold water
- Pinch of salt
- 2 large onions, thinly sliced
- 1 tbspn butter
- 2 rashers smoked bacon, chopped
- 1 egg
- 3 tbspn sour cream or crème fraîche
- ½ tspn caraway seeds
- Salt and pepper
- Pinch of nutmeg
Method
- 1
Make the pastry: rub the cold butter into the flour and salt until it resembles breadcrumbs. Add the water and bring together into a dough. Chill for .
- 2
Meanwhile, melt 1 tbspn butter in a pan and cook the onions very gently for until completely soft and starting to caramelise. Add the bacon for the last .
- 3
Roll out the pastry and line a small tart tin or ovenproof dish.
- 4
Beat the egg with the sour cream, caraway, nutmeg, salt and pepper.
- 5
Spread the onion and bacon mixture over the pastry. Pour the egg mixture over the top.
- 6
Bake at 180C for until set and golden brown.
Notes
- Cooking the onions slowly is the key — they should be sweet and completely soft.
- Traditional in the Rhineland and Baden during the wine harvest season.
- Also delicious cold the next day.