Traditional Savory Onion Tart with Bacon

Prepare the Dough: Combine flour and 1/2 tsp salt in a bowl. Cut in the cold butter until crumbly. Add cold water spoon by spoon, mixing until a smooth dough forms. Wrap in cling film and refrigerate for 30 minutes.

Cook Bacon and Onions: In a large pan, fry the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the sliced onions to the pan and sauté over medium-low heat for 15-20 minutes until very soft and translucent, almost caramelized. Let cool slightly.

Pre-bake the Crust: Preheat your oven to 180°C. Roll out the chilled dough and line a 26 cm tart pan. Prick the bottom with a fork. Blind bake for 10-15 minutes until lightly golden.

Prepare the Filling: In a bowl, whisk together eggs, sour cream, caraway seeds, and pepper. Gently stir in the cooled, sautéed onions and the crispy bacon.

Assemble and Bake: Pour the onion and bacon mixture into the pre-baked tart crust. Spread evenly.

Bake the Tart: Bake in the preheated oven at 180°C for 30-35 minutes, or until the filling is set and golden brown.

Serve: Let the Zwiebelkuchen cool for 10 minutes before slicing. Serve warm, perhaps with a glass of Federweißer (new wine) if in season, or a crisp dry white wine.