Onion Tart

The other day I was working on a list of German foods for work and I came across the Onion Tart. Immediately I thought I should make this and googled a recipe. Although I had envisioned something else when I first heard Onion Tart, the version I present here is pretty good as well.

The recipes that I found in my various cook books use a yeast dough. However, I had some quark left over and the recipe I found online used a quark-oil dough, so I went with that. Reading further down in the recipe list I also noticed that it asked for Crème fraîche, something I haven’t seen in the stores just yet. Thankfully I have a co-worker who had a recipe how to make it yourself. Click here for that recipe.

Ingredients Dough:

– 125 g quark
– 1 egg yolk
– 1 tsp. salt
– 3 tbsp. milk
– 3 tbsp. oil
– 200 g flour
– 2 tsp. baking powder
– some butter
– 1 tbsp. fine bread crumbs

Mix all ingredients, except butter and bread crumbs, together and knead into a smooth dough. Line your spring form with baking paper and grease the sides with butter. If you use a tart form you will have to grease the whole form. Both should be about 26cm in diameter. Roll the dough out into a circle as best as you can and transfer to your form. Make sure you pull the dough up on the sides as high as possible. Sprinkle with fine bread crumbs and set aside.

Ingredients Filling:

– 500g onion, chopped
– 250g bacon, chopped
– 250g mushrooms, chopped
– some oil or butter
– 2 tbsp. parsley, chopped
– salt
– pepper
– paprika
– 1 tbsp. flour
– 250ml Crème fraîche
– 3 eggs
– left over egg white
– 30g grated cheese
– ¼ tsp. coriander

Heat the frying pan and add some butter or oil. Saute the onions until glassy/slightly see through. Add parsley, salt, pepper, and paprika and mix well. Transfer to a bowl and set aside. In the same pan, cook the bacon until crispy or the way you like it. Add to the bowl with onions, mix and set aside. Finally, saute the mushrooms slightly and add to the rest.

Remove the pan from the heat and let it cool a bit, then mix Crème fraîche with flour in the pan. Mix in the eggs, egg white and cheese, add the coriander and the onion-bacon-mushroom mix. Adjust season if needed and transfer into the springform or tart form and even out.

Bake at 180°C for about 60 min. Make sure you check in between because the top might brown faster than the rest. Cover with aluminum foil so that it does not burn. After time is up, leave the Onion Tart in the oven for another 15 min without the foil.

Remove from oven and form and let cool for a while before cutting and serving. Typically, Onion Tart is eaten with a fresh wine called Federweisser. Any white wine would be good with it though.

Btw, if you are wondering: Onion Tart is similar to a quiche, however, the quiche is made with a different dough. You can change this recipe as much as you like too, add other ingredients such as bell peppers or sausage or leave out the mushrooms. However, you should keep some of the onion if possible.

Happy cooking!