German classics
Tray-baked onion tart with a yeast crust
The onions need time in the pan before baking.
- Total time
- 135 min
- Servings / pieces
- 12
- Topic
- German classics
The onions need time in the pan before baking. Softening them first prevents excess moisture from soaking the yeast crust during its oven time. The topping combines onions and bacon with soured cream and eggs. Caraway adds seasoning but can be omitted. A modestly sized rimmed tray keeps the filling at an even depth. Let the finished tart rest before cutting so the egg mixture settles and the pieces lift neatly onto plates. Serve warm with a simple salad for a substantial lunch.
Method
Step by step
- 01
Knead the dough
Knead flour, yeast, milk, butter and salt for eight minutes to make a smooth dough. Cover and leave for about 45 minutes until noticeably expanded. The milk should feel comfortably lukewarm rather than hot.
- 02
Soften the onions
Peel, halve and thinly slice the onions. Render bacon in a large pan for five minutes. Add butter and onions and cook over medium heat for 20 minutes, stirring frequently. Leave to cool for ten minutes.
- 03
Line the tray
Heat the oven to 190 °C conventional heat. Line the tray with baking paper. Roll dough to fit on a lightly floured surface and transfer to the tray, making a rim about 2 cm high. Prick the base several times.
- 04
Combine the topping
Whisk soured cream with eggs, caraway and pepper. Fold in the lukewarm onions. Add salt cautiously because the bacon already seasons the mixture. Spread evenly over the dough, including the corners.
- 05
Bake and rest
Bake just below the centre for 35–40 minutes. The topping should be set and golden in patches, with a browned underside. Rest on a rack for ten minutes before cutting into twelve pieces.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Managing onion moisture
If the onions release plenty of juice, cook uncovered for a few final minutes at slightly higher heat while stirring. Evaporate liquid before adding eggs. Deeply caramelised dark onions are unnecessary for this mild topping.
Reheating portions
Warm individual pieces at 160 °C conventional heat for ten to twelve minutes. A microwave tends to soften the yeast base. Refrigerate cooled leftovers covered; the egg-and-cream filling should not stay on the worktop overnight.
Kitchen questions
One more question?
Can I omit bacon?
Yes. Cook the onions in 35 g butter altogether and add a little more salt. The flavour will be milder.
Why does filling run when sliced?
It may be very hot or incompletely set. Check for liquid egg in the centre, then allow the full resting time.
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