Onion Tart

Onion Tart


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For an inexpensive yet stylish meal, an onion tart fresh from the oven is always a hit. A young white wine goes particularly well with this tart.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 250g plain flour
  • 2 teaspoons dried yeast
  • 125ml lukewarm milk
  • 125g butter
  • 1/4 teaspoon salt
  • 2 kg red onions, thinly sliced
  • 2 eggs
  • 55g bacon, finely diced
  • 1/4 teaspoon caraway seeds
  • 3 egg yolks
  • 185ml cream

Preparation:2hours  ›  Cook:1hour  ›  Ready in:3hours 

  1. Use a 28cm springform tin; grease the tin. Place flour in a bowl and make a well in the centre. Sprinkle yeast onto the milk. Pour into well; sprinkle with flour from the sides. Cover and let rise in a warm place for 15 minutes.
  2. Add 1 tablespoon butter and the salt to yeast mixture. Knead into a dough. Cover and leave to rise in a warm place for 30 minutes. Knead vigorously for 10 minutes; leave to rise for a further 30 minutes.
  3. Preheat oven to 220 degrees C. In a frying pan, heat remaining butter and fry the onion until transparent. Whisk the eggs in a bowl; stir in onions.
  4. Roll out dough to line the tin. Pour in onion mixture; sprinkle with the bacon and caraway seeds. Bake for 10 minutes. Reduce oven temperature to 180 degrees C. Combine egg yolks, a pinch of salt and the cream. Pour mixture over tart; bake a further 50 minutes.

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