Best 2 Zwiebelkuchen Savory Bacon And Onion Tart Recipes

**Zwiebelkuchen: A Savory Treat from Germany**

Zwiebelkuchen, or savory bacon and onion tart, is a traditional German dish that is enjoyed throughout the country. It is a hearty and flavorful dish that is perfect for a main course or a snack. The tart is made with a simple dough that is filled with a mixture of bacon, onions, and seasonings. It is then baked until the crust is golden brown and the filling is bubbly and hot. Zwiebelkuchen is often served with a side of sour cream or apple sauce.

This article features two recipes for Zwiebelkuchen: a traditional recipe and a vegetarian recipe. The traditional recipe uses bacon and onions as the main ingredients, while the vegetarian recipe uses mushrooms and leeks instead. Both recipes are easy to follow and can be made with ingredients that are readily available.

The traditional Zwiebelkuchen recipe starts with a simple dough made with flour, butter, eggs, and salt. The dough is then rolled out and placed in a tart pan. The filling is made with bacon, onions, and a variety of seasonings, such as caraway seeds, salt, and pepper. The filling is spread over the dough and the tart is baked until the crust is golden brown and the filling is bubbly and hot.

The vegetarian Zwiebelkuchen recipe follows a similar process, but uses mushrooms and leeks instead of bacon and onions. The mushrooms and leeks are sautéed until softened and then mixed with a variety of seasonings. The filling is then spread over the dough and the tart is baked until the crust is golden brown and the filling is bubbly and hot.

Both the traditional and vegetarian Zwiebelkuchen recipes are delicious and easy to make. They are perfect for a main course or a snack, and can be served with a variety of side dishes, such as sour cream, apple sauce, or a green salad.

Let's cook with our recipes!

BACON, ONION AND CHEESE TART

Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

Ingredients

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)

Zwiebelkuchen (Savory Bacon-and-Onion Tart) image

German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes one 10-by-16-inch loaf

Number Of Ingredients 13

Ingredients

3/4 cup milk
5 tablespoons unsalted butter, room temperature, plus more for bowl
1/4 cup sugar
Salt
Grated zest of 1/2 lemon
3 large egg yolks
1 package active dry yeast
3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for rolling out dough and wrap
3 strips bacon, cut into 1/2-inch dice
3 large onions, finely chopped
1/3 cup plus 2 tablespoons sour cream
1 large egg
1 teaspoon caraway seeds

Steps:

Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.

Tips:

For a crispier crust, pre-bake the pastry dough for 10-15 minutes before adding the filling.
Use a variety of onions for a more complex flavor. Try using a combination of yellow, white, and red onions.
Sauté the onions slowly over low heat until they are caramelized. This will bring out their natural sweetness.
Use a good quality bacon. Thick-cut bacon will add more flavor and texture to the tart.
Don't overcrowd the tart pan. The onions should be able to spread out in a single layer.
Bake the tart until the crust is golden brown and the filling is bubbly.
Let the tart cool for a few minutes before slicing and serving.

Conclusion:

Zwiebelkuchen is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a potluck or party, and it's also a great way to use up leftover onions and bacon. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.