German onion tart

DSCN2275No Autumn feels entirely complete to me if I don’t bake an onion tart at least once. There are many different recipes for it but this is by far my favourite version – the hearty yeast dough fits perfectly with with the slightly sweet onions. Traditionally, onion tarts are oft sprinkled wit diced bacon before baking, but I prefer mine without it. The caraway however is really important for the taste!

It’s quite interesting, how much dairy products vary between different countries – I used something called „Saure Sahne“ which has 10% fat and seems to be comparable to sour cream (which is a bit fatter, as far as my research goes). Use whatever you have on hand.

250g flour
(I used white flour this time, feel free to substitute up to half of the amount with whole wheat)
30g of butter
21g of fresh yeast
3/4 teaspoon of salt
150ml milk

600g of onions
2 eggs
1 tablespoon of flour
2ooml „Saure Sahne“ or sour cream
1 teaspoon of caraway
a pinch of nutmeg
1 teaspoon of salt
a little bit of oil for the pan


Mix the yeast with the warm milk and about half of the flour. Let the dough rise until it has doubled, add the other ingredients, knead and let rise once more.

Dice the onions relatively finely and sweat them with a bit of oil. This may take up to ten minutes, be carefuly not to burn them and stir regularly. You know that they are ready when they become translucent and a bit yellow. Add 1 tablespoon of flour and let cool a bit before adding in the other ingredients for the filling and stir thoroughly.

Heat oven to 180°C (350°F). Lightly grease a spring form (26cm/9 inches) and thinly roll out the dough. Use about 1/3 of it to form the rim. Spoon the filling into the form, smooth it out and sprinkle some more caraway on top. Bake for 40-50 minutes or until the onion tart takes on a nice golden brown colour and a tooth pick inserted comes out clean.

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