German Onion Tart – Zwiebel Kuchen

• Meat

  • 100 g Bacon

• Produce

  • 1 Chives, Fresh
  • 1 1/2 lbs Onions

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Caraway seed, whole

• Dairy

  • 150 ml 35% cream
  • 1 tbsp Butter
  • 50 ml Buttermilk

• Other

  • 1 X 9 inch pie dough (recipe can be found here

Found on earthfoodandfire.com

Description

Ingredients

• 1.5 lbs onions thickly julienned
• Tbsp butter
• 150ml 35% cream
• 50ml buttermilk
• 3 eggs
• 1 Tbsp whole caraway seed
• 100grams diced bacon
• 1 x 9 inch pie dough (recipe can be found here)
• fresh chopped chives

Directions

• Begin by thickly slicing the onions, julienne style. Place the onions in a pot with the butter, and cook over medium heat until caramelized. About 1 hour.
• Once the onions are on the stove dice the bacon and render out all the fat, setting both aside. The fat can be used to brush the tart pan later before lining it with the dough.
• Make 1 x 9 pie dough recipe ( you can find a recipe on the blog here, or use a store bought one).
• Brush a 9 x 13 cookie sheet pan with butter or the rendered bacon fat, to prevent the dough from sticking to it. Roll out the chilled pie dough and line the pan with it, making sure the dough comes up the sides of the pan. Using a sharp knife trim the edges to create even straight lines/edges.
• Spread the caramelized onions and rendered bacon evenly over the dough lined sheet pan.
• Mix the eggs, buttermilk, cream, and half of the caraway and chopped chives in a mixing bowl with a whisk. Pour this mixture over top of the partially filled tart. Sprinkle with the rest of the chives and caraway.
• Bake the German Onion Tart at 325F for about 1 hour in the oven, turning it halfway through to ensure even cooking. Once the Tart is nice and golden brown on top, remove from the oven and cool on a wire rack on the counter.