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German Onion Tart (Zwiebelkuchen)
Zutaten
For the yeast dough
- 125 ml milk
- 20 g fresh yeast
- 300 g all-purpose flour
- 2 egg yolks, medium
- 0.5 tsp salt
- pepper
- 1 pinch sugar
- 1 pinch ground caraway
- 1 pinch ground coriander
- 1 pinch grated lemon zest, unwaxed
- 50 g butter, soft
For the topping
- 1.5 kg onions
- 250 g bacon, as desired
- 1 tbsp butter
- 350 g crème fraîche
- 350 g sour cream
- 5 eggs, medium
- 0.5 tsp grated lemon zest
- 0.5 tsp salt
- pepper
- freshly grated nutmeg
- 0.5 tsp cayenne pepper
- 1 tsp dried marjoram
- 0.5 tsp ground caraway
Also needed
- butter and flour for the baking sheet
- 1 bunch chives
Nutrition per piece (12 per baking sheet), approx.: 431 kcal12 g protein33 g carbs28 g fat4 g fiber
Estimates, calculated from the ingredients.
Zubereitung
- For the yeast dough, warm 125 ml milk slightly in a pot.
- Remove the pot from the stove, crumble 20 g fresh yeast into it and dissolve in the lukewarm milk.
- Put 300 g all-purpose flour, 2 egg yolks, 1 pinch grated lemon zest, 0.5 tsp salt as well as 1 pinch sugar, 1 pinch ground caraway and 1 pinch ground coriander in a mixing bowl.
- Pour the yeast milk over it and knead into a dough with a stand mixer.
- Add 50 g butter (soft) in small pieces and continue kneading until a smooth, elastic dough forms.
- Cover the dough with plastic wrap and let it rise in a warm place for about 45 min.
- In the meantime, peel 1.5 kg onions, halve them and cut into thin strips (see tips & tricks).
- Sweat the onions in a nonstick pan with 1 tbsp butter over low heat for about 30 min until translucent.
- Grease a deep baking sheet with butter and dust with flour.
- Roll out the dough on a floured work surface, place it on the baking sheet and let it rise for another 15 min.
- Preheat the oven to 175 °C (350 °F), conventional oven (top and bottom heat).
- In the meantime, cut 250 g bacon into thin strips and fry briefly over low heat in a nonstick pan.
- Whisk the 5 eggs and stir until smooth with 350 g crème fraîche and 350 g sour cream.
- Season the egg mixture with 0.5 tsp grated lemon zest, 0.5 tsp salt, pepper, nutmeg, 1 tsp dried marjoram and 0.5 tsp ground caraway.
- Mix the onions, bacon and egg mixture and spread over the dough.
- Bake the onion tart on the middle rack for about 45 min until golden brown.
- Serve lukewarm with 1 bunch chives (finely chopped) and a green salad.
Tipps
- The milk for the yeast dough must not get too hot, otherwise the yeast can no longer work and the dough won't rise.
- Knead the yeast dough really thoroughly and let it rise in a warm place. Only then will it rise properly and become really fluffy.
- To speed up slicing the onions, I use a mandoline slicer with adjustable slice thickness. I peel the onion and cut off just one end. Then I make a cut down the middle toward the uncut end of the onion, but don't cut all the way through. Now I can hold the end and run the onion over the slicer, which gives me evenly thick half slices.
- The onion tart still tastes wonderful the next day.
Rezept von Homemadestuffwww.homemadestuff.blog