Onion tart is a popular dish that can be easily made at home with just a few ingredients. The crust is thin and crispy, while the topping made of onions, apples, and egg yolks is juicy and delicious. Give it a try today!
History of onion tart
Onion tart has its roots in European cuisine, particularly in Germany and France. In fact, onion tart is often associated with the Alsace region of France, where it is known as “tarte flambée” and is a popular dish in local restaurants.
The history of onion tart dates back to the Middle Ages when onions were a common ingredient in many dishes due to their abundance and long shelf life. At that time, onion tarts were often baked on a large bread dough base and served as a hearty meal for peasants and farmers.
As the dish evolved over time, the crust became thinner and more delicate. The toppings have been refined with the addition of ingredients such as bacon, cheese, and cream.
Onion tart became a popular dish among the middle class and was often served at special occasions such as weddings and festivals.
Make it vegetarian
In some regions of Germany and Switzerland, onion pie is traditionally made without bacon. You can also omit the bacon and make the onion pie vegetarian. Simply use butter or vegetable oil to sauté.
Variations for Your Onion Pie
Our recipe for onion tart is made on a baking sheet, resulting in a rather flat version. However, onion pie is traditionally prepared in different variations.
One typical Swabian variation involves adding sour cream to the topping. This is similar to the Swiss onion flan. Here are some other variations you can try:
- Add a cup of sour cream and a cup of whipped cream to the egg yolk mixture. Use this to bake a tall onion pie in a springform pan.
- Skip the apples and use pears or fresh figs instead.
- Add anchovy fillets, mushrooms, or capers to the topping.
- Caramelize the onions with honey or sugar
Also try Amazing Lamb Shanks in a Red Wine Sauce.
Crispy Onion and Apple Tart
For the yeast dough base:
- ½ ounce of fresh yeast
- 1 tablespoon of milk
- 1 teaspoon of sugar
- 3 cups of all-purpose flour
- 1 cup of lukewarm water
- 3 tablespoons of vegetable oil
For the onion topping:
- 4 onions
- 1 apple
- 3 ½ ounces of bacon optional
- 1 teaspoon of fresh marjoram
- 4 egg yolks
- ½ cup of milk
- Salt and pepper
- Caraway seeds optional
- Prepare the yeast dough by mixing the milk and sugar, and crumbling in the yeast. Let the mixture stand for about 15 minutes.
- Meanwhile, sift the flour and salt into a bowl. Add the yeast mixture, water, and oil, and knead everything together with a dough hook until smooth.Cover the bowl and let the dough rise in a warm, draft-free place for about 1 hour.
- About 15 minutes before the end of the rising time, peel the apples and grate them using a kitchen grater.
- Finely chop or cut the onions into thin strips.
- If using bacon, chop it into small pieces and fry it in a frying pan. Remove it and set it aside. In the same fat, sauté the onions. If making your onion tart without bacon, you can use other fat, such as butter or vegetable oil.
- Season to taste with salt, pepper, and a little nutmeg. If you like, add some caraway seeds now. This will make the onion tart more digestible.
- Knead the yeast dough briefly and roll it out so that it fits on the baking sheet. Press the corners down well. Cover and let it rise for another 20 minutes.
- Meanwhile, preheat the oven to 425°F (220°C) with the rack in the middle.
- Then spread the apple and onion mixture on top of the dough, and sprinkle with the chopped or dried marjoram.
- In a bowl, mix the milk and egg yolks. Season it only slightly, as the apple, bacon, and onion topping is already very savory.
- Now pour the liquid over the topping and bake in the oven for about 25 minutes.
- Remove from the oven, cut into pieces and serve hot.
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