Palatinate Onion Tart with Bacon and Caraway

The Palatinate onion tart with bacon and caraway is a hearty classic of autumn, when the new wine is fermenting and the onions come from the garden. With sour cream and quark it stays moist and yet is lighter than the traditional version.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 250 g Wheat flour (type 405)
• 1 pack Dry yeast
• 125 ml Lukewarm water
• 3 tbsp Cooking oil
• 1 tsp Salt
• 800 g Onions
• 100 g Diced belly bacon
• 200 g Sour cream
• 100 g Low-fat quark
• 2 pc Eggs
• 1 tsp Caraway seeds, ground
• 1 pinch Pepper

Method

1. Knead the flour, yeast, salt, 1 tbsp cooking oil and the lukewarm water in a bowl to a smooth dough and let it rise, covered, in a warm place for about 45 minutes.
2. Peel the onions, halve them and slice them into fine strips.
3. Fry the bacon in a large pan without added fat until crispy, then remove and set aside.
4. Heat 2 tbsp cooking oil in the pan and sweat the onions over medium heat for about 15 minutes until golden yellow, then let them cool.
5. Preheat the oven to 220 °C top and bottom heat.
6. Stir together the sour cream, quark, eggs, caraway, salt and pepper in a bowl and fold in the cooled onions.
7. Roll out the dough on a greased baking sheet or in a springform pan of about 28 centimeters and form a small rim.
8. Spread the onion-quark mixture over the dough and sprinkle with the bacon.
9. Bake the onion tart in the lower third of the oven for about 25 to 30 minutes, until the edge is golden brown and the filling has set.
10. Cut into pieces while warm and serve with a green salad.