John Myers
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Palatinate Onion Tart with Bacon and Creme Fraiche
The perfect palatinate onion tart with bacon and creme fraiche recipe with a picture and simple step-by-step instructions.
Yeast dough
- 200 g Flour
- 20 g Yeast
- 1 Level teaspoon salt and sugar
- 125 ml Lukewarm milk
- 1 Egg
- Some butter for the dough bowl and springform pan
filling
- 750 g Onions
- 200 g Bacon, preferably diced bacon
- 200 g Creme fraiche Cheese
- 2 Eggs
- 1 Heaped tablespoons of flour
- Salt and pepper
- 1 Heaped tablespoons of caraway seeds
- 2 tbsp Rapeseed oil
Make yeast dough
- Scatter the flour into a buttered plastic bowl and make a small hollow; glass or metal bowls are not suitable. Dissolve the yeast in slightly warmed milk (about 60 ml), add a little sugar, put this solution in the middle of the bowl and sprinkle with a little flour from the sides and mix. Cover with a linen cloth, let rest in a warm place for about 15 minutes.
- Then knead in the rest of the flour, add the egg and the rest of the milk. Knead until the dough feels smooth. Then let it rest for another 20 to 30 minutes until the dough comes off the bowl wall easily.
filling
- Spread the base of the springform pan with baking paper, butter the edge. Fit the dough into the mold, let it stand raised on the edge. Cut the onions into cubes and sauté them with a little oil until they are translucent. Set aside and let cool. Now fry the bacon cubes with a little oil until crispy, let them cool down. Whisk the creme fraiche with the eggs and the tablespoon of flour, season with salt and pepper, stir into the onions with the bacon. Mix in caraway seeds, if you don’t like caraway seeds you can also use ground caraway seeds.
- Pour the mixture on the floor, distribute it well, first heat the oven to 180 ° convection. Bake the cake for about 35 minutes, always making a baking test with a wooden skewer.
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