German Caramelized Onion Tart with Bacon

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A rustic German classic from the wine-growing regions, this savory tart pairs a thick layer of slow-cooked sweet onions and smoky bacon with a creamy custard over a tender yeasted crust. It's traditionally served warm with a glass of young new wine during the autumn onion harvest.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 34 gFat
• 17 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 8 gSugar
• 18 gProtein
• 720 mgSodium
• 380 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 10 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 1 tsp granulated sugar
• 1/2 tsp fine salt
• 1/2 cup (120 ml) warm whole milk
• 3 tbsp unsalted butter, melted
• 1 large egg

For the topping

• 2 lb (900 g) yellow onions, halved and thinly sliced
• 6 oz (170 g) thick-cut bacon or speck, diced small
• 2 tbsp unsalted butter
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper

For the custard

• 3/4 cup (180 ml) heavy cream
• 1/2 cup (120 g) sour cream or quark
• 3 large eggs
• 1/2 tsp salt
• 1/4 tsp grated nutmeg

Directions

1. Make the dough: stir yeast and sugar into the warm milk and let stand 5 minutes until foamy. Combine the flour, salt, melted butter, egg, and yeast mixture in a bowl and knead 8 minutes until smooth and elastic. Cover and let rise in a warm spot for 45 minutes.
2. Roll the dough out on parchment into a 12-inch round and press into a 10-inch tart pan (or shape into a rectangle on a sheet pan), forming a raised edge. Prick the base with a fork and pre-bake at 400°F (200°C) for 8 minutes.
3. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the diced bacon and cook 5 minutes until the fat renders. Add the sliced onions and a pinch of salt and cook, stirring often, for 20-25 minutes until deeply golden and softened.
4. Scatter the caramelized onions and bacon evenly over the pre-baked crust, pressing gently to compact. Sprinkle with caraway seeds and black pepper.
5. Whisk the cream, sour cream, eggs, salt, and nutmeg together until smooth. Pour slowly over the onions, distributing evenly.
6. Bake at 400°F (200°C) for 28-32 minutes until the custard is set, puffed, and golden brown on top, and the crust edges are crisp.
7. Cool in the pan for at least 10 minutes before slicing into squares or wedges. Serve warm.
8. For the most authentic experience, pair with a mug of Federweißer (partially fermented new wine) and a simple green salad.

Cook’s Notes

• Use a mix of sweet Vidalia-style onions and yellow onions for the deepest flavor.
• Quark can be replaced with an equal amount of sour cream or full-fat crème fraîche if unavailable.
• The yeasted crust can be made a day ahead, wrapped, and refrigerated; let it come to room temperature before shaping.
• For a richer topping, scatter 1/2 cup crumbled bacon over the onions just before baking.
• Avoid overbaking; the center should still have a slight jiggle when removed, as it sets while resting.

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