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–+ servings
Golden brown onion tart in springform pan from above, pieces cut out, caramelized onions and bacon visible, white wine glass slightly misted, farmhouse table oak, warm autumn light, bird's eye view

Onion tart with bacon & Federweißer

Onion tart with bacon and sour cream filling - the classic autumn dish of the Moselle region, which is inextricably linked to Federweißer wine during the harvest season. A dark, hearty yeast dough cake with caramelized onions, smoked bacon and sour cream filling that combines wine and food in the simplest and most harmonious way: with a semi-dry Mosel Riesling QbA, which carries the same season in the glass as the cake on the plate. Autumn in its most beautiful form.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising time dough 45 minutes
Total Time 1 hour 55 minutes
Course Appetizer, Autumn dish, Main course
Cuisine German cuisine, Moselle cuisine
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Springform pan 26 cm or baking tray
  • 1 Large pan for the onions
  • 1 Mixing bowl
  • 1 Kitchen knife and chopping board
  • 1 Hand mixer or food processor

Ingredients
  

FOR THE YEAST DOUGH:

  • 300 g Flour Type 550
  • 1 Packet of dry yeast 7 g
  • 150 ml lukewarm milk
  • 1 1 tbsp olive oil
  • 1 teaspoon salt
  • 1 tsp sugar

FOR THE ONION FILLING:

  • 800 g Onions cut into fine rings
  • 150 g Smoked pancetta diced
  • 2 Tbsp butter
  • 1 teaspoon caraway seeds
  • Salt black pepper

FOR CASTING:

  • 3 Eggs
  • 250 g Sour cream or sour cream
  • 1 Pinch of nutmeg
  • Salt white pepper

Preparation
 

PREPARATION:

  • Dissolve the yeast in the lukewarm milk with the sugar and leave to stand for 10 minutes until it foams.
  • Knead the flour, salt, oil and yeast milk into a smooth dough.
  • Cover the dough and leave it to rise in a warm place for 45 minutes until it has doubled in size.
  • Peel the onions and cut into fine rings.
  • Cut the bacon into small cubes.

COOKING STEPS:

  • Fry the bacon in a pan over a medium heat without fat until crispy.
  • Add the butter and stir in the onions.
  • Braise slowly over a medium heat for 20-25 minutes until the onions are golden brown and soft.
  • Season with caraway, salt and pepper and leave to cool.
  • Preheat the oven to 200 °C top/bottom heat.
  • Roll out the yeast dough on the floured surface and place in the greased tin, making a rim.
  • Whisk the eggs with the sour cream, nutmeg, salt and pepper.
  • Spread the cooled onion mixture evenly over the dough.
  • Pour the sour cream glaze over the top.
  • Bake in the preheated oven for 35-40 minutes until the icing is set and golden brown.

DIRECTIONS:

  • Remove the onion tart from the oven and leave to rest for 10 minutes.
  • Cut into pieces and serve on a wooden board or directly from the mold.
  • Sprinkle with fresh chives.

SUPPLEMENTS:

  • Federweißer or Mosel Riesling QbA semi-dry
  • Green salad with wine vinegar vinaigrette
  • Pickled gherkins or cranberries

Nutritional values per portion

Calories: 480kcalCarbohydrates: 14gProtein: 52gFat: 24g
Keyword Autumn Moselle, Federweißer accompaniment, Moselle cuisine recipe, Onion tart recipe, Onion tart with bacon, Onion tart yeast dough
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