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Recipes · Main dishes

Onion Tart with Puff Pastry

AI-written · not yet kitchen-tested

With ready-made puff pastry, the onion tart is prepped in half an hour. All that matters is to soften the onions first and let them cool, otherwise they stay raw in the tart and the pastry turns soggy.

  • Serves 6
  • Prep 30 min
  • Cook 35 min
  • Total 65 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 1 roll puff pastry about 275 g (10 oz), chilled, rectangular
  • 1 kg (2.2 lb) onions
  • 150 g (5.3 oz) diced bacon
  • 2 tbsp butter or oil
  • 200 g (7.1 oz) sour cream
  • 3 eggs
  • 1 tsp caraway seeds whole or ground (optional)
  • 1 tsp salt
  • pepper and nutmeg to taste

Method

  1. Halve the onions and slice them into thin strips. Heat the butter in a large skillet and fry the bacon in it for 3 minutes.
  2. Add the onions and cook over medium heat for 15 minutes, stirring now and then, until soft and translucent but not browned. Transfer to a plate and let cool for 10 minutes.
  3. Preheat the oven to 400 °F (200 °C) for conventional baking, or to 350 °F (180 °C) with convection. Lay the puff pastry, still on its parchment, on a baking sheet, prick it all over with a fork and fold up a rim about 3/4 inch (2 cm) high.
  4. Stir together the sour cream, eggs, caraway, salt, pepper and nutmeg, then mix in the cooled onions and the bacon.
  5. Spread the filling evenly over the pastry and bake for 30 to 35 minutes, until the edge has puffed up and the top is golden brown and set.
  6. Let cool briefly and serve warm, cut into squares.

Tip: Never add the onions to the custard while they are hot, or the egg sets too early and the tart turns grainy.

Tip: Without the bacon, the tart is vegetarian. In that case add a little more salt and a pinch of paprika to the custard.