As the days grow shorter, an onion tart is one of the cosiest ways to enjoy autumn. The savoury topping of gently sweated onions, bacon and cheese on a light yeast dough tastes especially good straight from the oven — whether baked in a home oven or a wood-fired oven. Traditionally it is served with a glass of Federweisser.
Ingredients
For the dough
- 400 g flour
- 20 g yeast
- 250 ml lukewarm water
- 1 tsp salt
- 20 g neutral oil
For the topping
- 800 g onions
- 200 g diced bacon
- 250 g Gouda or another cheese
- 200 ml cream
- 2 egg yolks
- 1 tsp freshly ground pepper
Method
Make the dough
- Dissolve the yeast in the lukewarm water.
- Add the flour, oil and salt and knead for about 4 minutes until smooth.
- Shape the dough into a ball, cover and leave in a warm place for at least 45 minutes until noticeably risen.
Prepare the topping
- Coarsely grate the cheese and set aside.
- Peel the onions. Roughly chop 400 g and sweat in a little oil until translucent.
- Chop the remaining 400 g, add them and continue to cook over medium heat with a pinch of salt until the onions are soft and no liquid is released. They should not take on colour.
- Whisk the cream, egg yolks and pepper together in a bowl until smooth.
Shape, top and bake
- Roll the risen dough out onto a greased or baking-paper-lined tray.
- Spread the onions evenly, scatter the diced bacon over them. Pour the cream–egg mixture over evenly and sprinkle with the grated cheese.
- Place the tray in the oven at 50 °C and let the dough proof for another 15 minutes.
- Preheat the oven to 200 °C and bake the onion tart for about 25 minutes, until the cheese is bubbling and the dough is golden-brown.
Baking in a wood-fired oven or pizza oven
Wood-fired oven
If the oven is heated evenly and the heat radiates gently, slide the tray in and bake as described above. Use colour, aroma and the bubbling surface as your guide. Oven tools such as a peel and heat-resistant gloves make handling easier.
Home or pizza oven with thermostat
Preheat to 200 °C and bake on the middle shelf. A dark tray promotes bottom heat; if needed, finish briefly under the top element to brown more strongly.
To serve & tips
- Federweisser is the traditional accompaniment. Alternatively, grape or apple juice works well.
- Omit the bacon to make the tart vegetarian — then add a little more cheese or a pinch of nutmeg.
- Best served warm; leftover portions can be refreshed in the oven briefly to regain crispness.