Classic Swabian Zwiebelkuchen (Yeast-dough Tart)
Classic Swabian Zwiebelkuchen (Yeast-dough Tart)
Classic DishZwiebelkuchen
Prep: 45 min • Cook: 35 min. A traditional Swabian onion tart built on a soft, slightly enriched yeast dough, filled with gently caramelized onions and smoky bacon lardons, finished with a creamy egg-and-Schmand (sour cream) topping and a scattering of caraway seeds and freshly ground black pepper. Serve warm or at room temperature; this rustic savory tart is a classic autumn comfort food in southwestern Germany and pairs especially well with a young Federweißer or a crisp white wine.
- Preparation time
- 45 min
- Cooking time
- 35 min
- Total time
- 1 hr 50 min
- Servings
- 8
Instructions
Dough
- 1Warm the milk to about 35°C, dissolve the sugar and crumble in the fresh yeast (or stir in dry yeast) and let sit 5–10 minutes until foamy.
- 2Combine the flour and salt in a large bowl, add the yeast mixture and softened butter, and mix to form a smooth, elastic dough.
- 3Knead the dough for 6–8 minutes by hand or 4–5 minutes in a stand mixer, then cover and let rise in a warm place until doubled, about 30–40 minutes.
Onion filling
- 1While the dough rises, heat the oil in a large skillet over medium heat and add the diced bacon; cook until it begins to render fat.
- 2Add the thinly sliced onions to the bacon and cook slowly, stirring occasionally, until the onions are soft and golden brown and mostly caramelized, about 20–25 minutes.
- 3Season the caramelized onion and bacon mixture with salt, freshly ground black pepper, and the caraway seeds; remove from heat and let cool slightly.
Assembly and bake
- 1Preheat the oven to 200°C (390°F). Grease a 28–30 cm springform or tart pan and roll or press the risen dough to cover the base and come slightly up the sides.
- 2In a bowl combine the sour cream (Schmand) and beaten eggs until smooth; season lightly with salt and pepper.
- 3Spread the caramelized onion and bacon mixture evenly over the dough, then pour the sour-cream and egg mixture on top and smooth out.
- 4Bake on the middle rack for 30–35 minutes until the topping is set and the crust is golden brown; if the edges brown too quickly, cover them with foil.
- 5Let the Zwiebelkuchen cool for 10–15 minutes, then remove from the pan, slice into 8 portions, and serve warm or at room temperature.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 26 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 26 g |
| Carbs | 35 g |
Tips
- Slice onions uniformly and cook low and slow; evenly caramelized onions give the best flavor and texture.
- If the crust browns too fast, shield the edges with foil to prevent burning while the filling sets.
- Serve warm or at room temperature with a young Federweißer or a dry Riesling for an authentic pairing.
