Hearty Alsatian Onion Tart with Bacon
This classic onion tart, also known as 'Flammkuchen', is a rustic delight that will impress you with its crispy crust and creamy onion-bacon filling. It's perfect as a light dinner or a savory snack for social gatherings.
Preparation
30 min.
Cook / Bake
40 min.
Servings
6
Calories
480 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
For the Dough
- 250 gAll-purpose flour
- 125 mlWarm water
- 2 gActive dry yeast
- 5 gSalt
- 2 tbspOlive oil
For the Filling
- 1 kgOnions
- 200 gSmoked bacon(diced or lardons (Speckwürfel))
For the Filling
- 200 gCrème fraîcheMilch
- 100 mlHeavy cream
- 2 largeEggs
- tspCaraway seeds(optional, for flavor)
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
Instructions
For the dough, combine the flour, yeast, and salt in a large bowl. Gradually add the warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Peel and thinly slice the onions. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving a little of the rendered fat in the pan.
Add the sliced onions to the skillet with the bacon fat. Sauté over medium-low heat for 15-20 minutes, stirring occasionally, until the onions are very soft and translucent, but not browned. Let them cool slightly.
In a medium bowl, whisk together the crème fraîche, heavy cream, and eggs. Season with salt, pepper, and caraway seeds (if using). Stir in the cooled onions and the cooked bacon.
Preheat your oven to 400°F (200°C). Lightly grease a round tart pan (about 10-12 inches / 26-30 cm in diameter) or a baking sheet.
Punch down the risen dough and roll it out on a lightly floured surface into a thin circle, large enough to fit your tart pan or baking sheet. If using a tart pan, gently press the dough into the pan and trim any excess. If using a baking sheet, you can form a slight edge with the dough.
Pour the onion-bacon filling evenly over the dough. Bake for 30-40 minutes, or until the crust is golden brown and the filling is set and lightly browned on top. Let cool for a few minutes before slicing and serving.
💡 Tipp
Varianten
- For a vegetarian version, omit the bacon and sauté the onions in olive oil.
- Add a pinch of freshly grated nutmeg to the filling for an extra layer of flavor.
- Experiment with different cheeses, like Gruyère or Emmental, sprinkled on top before baking.
Ersatz & Alternativen
- Instead of crème fraîche and heavy cream, you can use sour cream or a mix of heavy cream and plain yogurt.
- If you don't have active dry yeast, you can use instant yeast (no proofing needed, just add to dry ingredients).
- Swap regular bacon for turkey bacon or a plant-based bacon alternative for a different flavor profile.
Aufbewahrung
Store leftover onion tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Einfrieren
The baked and cooled onion tart can be frozen whole or in slices for up to 2 months. Wrap tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight and reheat in a preheated oven until warmed through.
Nutrition per serving
Calories
480 kcal
Protein
18 g
Carbohydrates
35 g
Fat
29 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/hearty-alsatian-onion-tart-with-bacon
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