Onion tart with bacon, caraway and crème fraîche

A classic for October and a New Zealand wine with a delicate sweetness and lively acidity

A wine from New Zealand turns the classic onion tart into an autumnal treat. A light yeast-raised pastry base is topped with a filling of slowly braised onions, crispy bacon, crème fraîche and eggs, seasoned with caraway and a hint of nutmeg. The tart bakes in the oven until golden brown, whilst the filling remains juicy and creamy. Pair it with a Riesling from Waipara with a delicate residual sweetness and lively acidity, which allows the bacon and onions to shine without becoming heavy. This transforms the rustic classic into a dish that tastes of October, whether for dinner, brunch or a get-together with friends. Serve it with a crisp lamb’s lettuce salad, and the evening is sorted.

Ideal wine pairing: Pegasus Bay Estate Riesling (Waipara, North Canterbury, New Zealand)

On the nose, there are notes of mandarin, pineapple, honeydew melon and citrus blossom, along with green apple, kaffir lime leaf and delicate Asian spices. On the palate, this white wine is silky and lively, with a subtle residual sweetness of 25 grams per litre and a lively acidity of 6.6 grams, which lends it freshness and vibrancy. An elegant minerality and a hint of natural carbonation keep the wine light. The subtle sweetness complements the sweetness of the braised onions and rounds off the saltiness of the bacon, whilst the acidity cuts through the crème fraîche and refreshes the palate after every bite. The caraway in the cake complements the delicate spicy notes in the glass. With an alcohol content of just 12.5 per cent, the pairing remains light, even if you help yourself to a second slice. Serve the wine well chilled at 8 to 10 degrees in a Riesling glass.

The recipe:

Onion tart with bacon, caraway and crème fraîche

This onion tart is an autumn classic, the sort you’ll find on the table at every wine festival. The yeast dough is topped with slowly sautéed onions, crispy bacon, crème fraîche and eggs, and seasoned with caraway and nutmeg. In the oven, the tart turns a golden brown, whilst the filling remains moist and creamy. The recipe is designed for a small 20-centimetre springform tin and is sure to be a success even for beginners. The onions are gently stewed over a medium heat so that they become sweet and soft. The bacon adds salt and toasty flavours, whilst the caraway makes the filling light and digestible. It goes well with a crisp lamb’s lettuce salad dressed with an apple and mustard vinaigrette.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Dough resting time 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Cake

Cuisine German, Southern German

Servings 2 people

Calories 980 kcal

Equipment

• 1 Springform 20 cm
• 1 Große Pfanne
• 1 Rührschüssel
• 1 Nudelholz
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• 1 Mörser

Ingredients

  

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FOR THE YEAST DOUGH:

• 150 g wheat flour
• 1/2 A packet of dried yeast
• 1 A pinch of salt
• 1 A pinch of sugar
• 80 ml lukewarm milk
• 15 g softened butter

FOR THE TOPPING:

• 500 g Onions
• 100 g streaky bacon
• 1 tablespoon of butter
• 150 g Crème fraîche
• 2 Eggs
• 1 teaspoon(s) of caraway seeds
• 1 Tablespoon of wheat flour
• Salt Pepper
• 1 A pinch of nutmeg

FOR SERVING:

• Freshly ground pepper
• 1 A tablespoon of chopped chives

Instructions

 

PREPARATION:

• Mix the flour (150 g), dried yeast (1/2 sachet), salt (a pinch) and sugar (a pinch) in a bowl.
• Add lukewarm milk (80 ml) and softened butter (15 g), then knead for 5 minutes until you have a smooth dough.
• Cover the dough and leave it to rise in a warm place for 45 minutes, until it has increased significantly in size.
• Peel the onions (500 g), cut them in half and slice them into fine strips.
• Cut the bacon (100 g, streaky) into small cubes.
• Preheat the oven to 200 °C (top and bottom heat).
• Grease the springform tin and dust it with flour.

COOKING STEPS:

• Heat the butter (1 tbsp) in a large frying pan over a medium heat.
• Fry the bacon cubes for 4 minutes until crispy, then remove them.
• Sauté the onions in the bacon fat for 12 to 15 minutes over a medium heat until translucent, taking care not to let them brown.
• Season the onions with salt, pepper and nutmeg, then set them aside to cool.
• Mix the crème fraîche (150 g), eggs (2), caraway seeds (1 tsp, roughly crushed) and flour (1 tbsp) together in a bowl.
• Fold the onions and bacon into the egg mixture and season to taste.
• Roll out the dough into a circle on a floured surface and place it in the tin, forming a 2 cm high rim.
• Prick the pastry base several times with a fork.
• Spread the onion mixture evenly over the pastry.
• Bake the onion tart on the middle shelf for 35 to 40 minutes, until the top is golden brown and the filling has set.
• Leave the cake to rest in the tin for 10 minutes.

SERVE:

• Remove the onion tart from the tin and cut it into pieces.
• Place the pieces on plates whilst they are still warm.
• Sprinkle with a little freshly ground pepper and chopped chives.
• Serve with the salad.

SIDE DISHES:

• Lamb’s lettuce with apple and mustard vinaigrette
• Herb quark with chives
• Pickles

Nutrition

Calories: 980kcalCarbohydrates: 82gProtein: 26gFat: 61g

Keyword Fall Recipe, October recipe, Onion tart, Onion tart with bacon, Onion tart with yeast dough, Riesling, Wine from New Zealand, Wine to go with onion tart

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