Franconian onion tart

Franconian onion tart is the perfect combination of wine and food: A buttery yeast dough topped with browned onions, bacon and a creamy egg and sour cream mixture - an autumnal delight. The aromas call for a regional white wine with mineral depth, such as a Silvaner from Muschelkalk. Perfect for preparing and serving with a glass of Franconian wine.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main course

Cuisine Franconian, German

Servings Servings

Calories 550 kcal

Cooking utensils

1 Baking tray
1 mixing bowl
1 Pan
1 Cutting board & knife
1 Baking paper

Ingredients

Dough:

200 g Flour
½ Cube of fresh yeast
100 ml Lukewarm water
1 1 tbsp olive oil
½ teaspoon salt

Topping:

2 large onions
75 g Bacon cubes
100 g Sour cream
1 Egg
Salt Pepper, nutmeg
1 Tbsp butter for sautéing

Preparation

Prepare the dough:

Put the flour in a bowl. Dissolve the yeast in the water and add to the flour with the oil and salt.
Knead into a smooth dough, cover and leave to rise for 30 minutes.

Prepare the topping:

Peel and halve the onions and cut into thin strips.
Sauté in butter until translucent, season lightly with salt.
Fry the bacon in a pan, then mix with the onions.

Casting & coating:

Whisk the egg with the sour cream and season with salt, pepper and nutmeg.
Roll out the pastry on baking paper, cover with the onion and bacon mixture, pour over the icing.

Baking:

Bake in a preheated oven at 200 °C (top/bottom heat) for approx. 30 minutes.

Recommended sides:

Lamb's lettuce with walnut dressing
Franconian farmer's bread
Pickled cucumbers

Nutritional values per portion

Calories: 550kcalCarbohydrates: 45gProtein: 18gFat: 32g

Keyword Autumn dish, Franconia, Onion tart, Silvaner, Wine accompaniment

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