The hearty fall classic in a new guise
Choosing the perfect wine to go with food is an art that comes into its own with a rustic onion tart with the modern twist of black garlic. The wine and food theme is taken to a new level here, as the classic onion sweetness meets the deep, balsamic flavor of fermented garlic. This savory cake is far more than just a traditional accompaniment to Federweißer; it is a gourmet experience in its own right for discerning palates. The combination of crispy pastry, soft stewed onions and the licorice and umami notes of black garlic requires a careful selection of accompaniments. Through fermentation, the garlic loses its pungency and gains an almost plummy sweetness that transforms the entire dish. Such an onion tart is the ideal choice for a cozy evening to rediscover traditional home cooking with a touch of excellence and culinary sophistication. The texture of the cake, which ranges from crispy to creamy, offers the sensory system a variety of clues for an exciting wine pairing.
Ideal wine pairing: Côtes-du-Rhône Villages Blanc AOC (Rhône Valley, France)
A white Côtes-du-Rhône Villages AOC is the ideal choice, as its texture and aromatic richness correspond perfectly with the intensity of the black garlic. These wines, mostly a cuvée of Grenache Blanc, Marsanne and Roussanne, have a moderate acidity that perfectly absorbs the melting of the cream and egg mixture in the onion tart. The floral notes and aromas of stone fruit such as apricot or peach form an elegant contrast to the earthy and sweet-tart nuances of the fermented garlic. In addition, this wine often has a fine herbal spiciness that is reminiscent of the Mediterranean scrub and wonderfully supports the hearty onion filling. The full body of the wine ensures that it can stand up to the roasted aromas of the pastry without dominating. The result is a harmonious balance between the hearty earthiness of the cake and the sun-drenched elegance of the southern French vines. The subtle minerality on the finish cleanses the palate after each bite and prepares it for the next explosion of flavor created by the combination of onions and the special garlic.
Further wine recommendations for this dish
Pfalz Pinot Gris Spätlese dry (Pfalz, Germany)
This German classic from the Palatinate is a powerful partner that impresses with its melting texture and nutty aromas. The ripe notes of pear and honeydew melon harmonize excellently with the caramelized sweetness of the stewed onions. As a Spätlese dry wine has more extract and body, this wine can easily frame the deep umami notes of the black garlic. The fine but ripe acidity provides structure and prevents the combination from being too heavy. The slightly earthy undertones of the Pinot Gris in particular reflect the rustic nature of the onion tart, while the lingering finish emphasizes the spicy components of the filling. A wine like this has the necessary substance to stand up to a strong addition of bacon in the pie, if this is chosen. It flatters the palate and offers a reliable bridge between tradition and modernity.
Grüner Veltliner Kamptal DAC Reserve (Kamptal, Austria) A reserve-quality Grüner Veltliner from the Kamptal brings with it the famous pepper, which enters into a wonderful liaison with black garlic. The spiciness of the wine and its strong stature are predestined to accompany a full-bodied onion tart. Due to its ageing as a reserve, the wine often has a creamy component and ripe fruit aromas such as yellow apple or quince, which absorb the sweetness of the onions. The lively minerality from the primary rock or loess soil in the Kamptal gives the pairing an exciting dynamism and freshness. It is a combination that thrives on contrasts: the cool precision of the Veltliner meets the warm opulence of the cake. The wine never seems thin, but has an impressive presence on the palate that lasts until the last bite. The herbal notes in the wine also support the hearty overall effect of the dish in a very elegant way.
Verdicchio dei Castelli di Jesi DOCG (Marche, Italy)
This Italian white wine is known for its structure and characteristic almond note on the finish, which goes perfectly with the roasted aromas of the onion tart. The fresh, almost salty minerality of the Adriatic region lends the dish an unexpected lightness and effervescence. The aromas of citrus fruits and white flowers bring an aromatic brightness to the dish, which harmonizes particularly well with the balsamic character of the black garlic. The Verdicchio has a natural density that wonderfully envelops the creamy glaze of the cake. There are often hints of aniseed and fennel on the nose, which pick up and refine the spiciness of the onions. This is a very modern approach to the accompaniment, which shows how well Italian white wines can harmonize with northern European baking traditions. The combination is invigorating and invites you to enjoy the onion tart as a light lunch even on warmer fall days.
Extra Dry White Port Porto DOC (Douro, Portugal)
A white port wine in the extra dry version is an unconventional but ingenious choice for this dish. With its oxidative note and higher alcohol strength, this wine offers tremendous aromatic depth that communicates at eye level with the licorice aroma of black garlic. The notes of dried fruit, nuts and honey in the port wine perfectly complement the complex sweetness of the fermented garlic cloves. At the same time, the fine acidity on the finish ensures that the palate is not fatigued by the richness of the cake. This wine has an intensity all of its own that makes the onion tart seem almost like a delicacy. It is a pairing for explorers who love the interplay of sherry-like notes and savory pastry dishes. The warmth of the port wine is ideal for the autumnal season and makes enjoying the cake a real treat for the soul.
Chenin Blanc WO Stellenbosch (Western Cape, South Africa)
South African Chenin Blanc from Stellenbosch often brings an intriguing combination of tropical fruit and a striking acidity that enlivens the ratatouille-like bed of vegetables in the cake. The flavors of pineapple and guava provide an exotic contrast to the more earthy onion and garlic blend. As many of these wines are aged in wooden barrels, they have a subtle vanilla and toasty note that complements the crispy crust of the pie beautifully. The Chenin Blanc has an oily texture that lines the palate flatteringly and supports the creaminess of the cream filling. This accompaniment brings an international dimension to the classic recipe and shows just how versatile onion tart can be. The lively freshness of the wine ensures that the balsamic notes of black garlic come through clearly and precisely. A powerful, sun-drenched white wine that brings the complexity of the dish to the fore.
The recipe:
Onion tart with black garlic
Cooking utensils
- 1 Springform pan (24-26 cm)
- 1 Large pan
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Cutting board
- 1 Chef’s knife
Ingredients
For the dough
- 200 g Flour Type 405
- 100 g cold butter in cubes
- 1 Egg yolk
- 1 Pinch of salt
- 2 Tbsp cold water
For the filling
- 500 g Onions cut into fine rings
- 4 Cloves of black garlic finely diced
- 1 Tbsp clarified butter for steaming
- 150 g Sour cream or sour cream
- 2 Eggs Size M
- 50 g diced bacon optional, omit for vegetarian
- Salt freshly ground pepper
- 1 teaspoon caraway seeds whole, optional for better digestibility
Preparation
Making the dough
- Quickly knead the flour, butter, egg yolk, salt and water into a smooth shortcrust pastry. Wrap in cling film and leave to rest in the fridge for approx. 30 minutes.
Prepare the onion mixture
- Peel the onions and cut into fine rings. Heat the clarified butter in a pan and fry the onions over a medium heat for approx. 10 minutes until they are soft (do not brown too much).
- If using bacon, fry it briefly.
- Only stir in the black garlic at the very end to retain its delicate aroma. Leave the mixture to cool slightly.
Mix the icing
- In a bowl, whisk the eggs with sour cream or sour cream. Season well with salt, pepper and caraway seeds.
- Fold the cooled onion and garlic mixture into the glaze.
Baking
- Preheat the oven to 200°C top/bottom heat. Roll out the pastry and place in the greased tin, making a rim around the edge.
- Prick the base several times with a fork. Spread the filling evenly on top.
- Bake in a hot oven for approx. 35-40 minutes until golden brown and the icing has set. Leave to rest for 5 minutes before cutting.
Recommended sides:
- Lamb’s lettuce with walnuts
- Chive dip
- Mild apple chutney
