Hearty Alsatian Onion Tart (Zwiebelkuchen)

Instructions

1. 11

   For the dough, combine flour, diced cold butter, and a pinch of salt in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water and knead briefly until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

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   Preheat your oven to 375°F (190°C).

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   For the filling, melt 2 tablespoons of butter in a large pan. Add the thinly sliced onions and sauté them over medium heat for about 15-20 minutes, stirring occasionally, until they are very soft and translucent, but not browned. Set aside to cool slightly.

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   In a separate pan, fry the diced smoked bacon until crispy. Drain on paper towels to remove excess fat.

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   In a bowl, whisk together the heavy cream, crème fraîche, and eggs. Season with salt, freshly ground black pepper, and freshly grated nutmeg. Stir in the cooled onions and crispy bacon.

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   Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 10-inch (26 cm) tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.

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   Pour the onion and cream mixture evenly into the prepared tart shell.

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   Bake for 40-50 minutes, or until the filling is set and golden brown. If the edges of the crust start to brown too quickly, you can loosely cover them with aluminum foil.

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   Remove the Alsatian Onion Tart from the oven and let it cool for a few minutes before slicing and serving. It's delicious warm, perhaps with a fresh green salad.