Name: Frankischer Zwiebelplootz (Franconian Onion Tart) recipe
Ingredients: 1 (.25 ounce) package active dry yeast;½ teaspoon white sugar;½ cup lukewarm milk;4 cups all-purpose flour;5 tablespoons unsalted butter, melted;1 egg;1 teaspoon salt;7 slices smoked streaky bacon, cut into small pieces;1 cup sour cream;2 pounds onion, chopped;salt and freshly ground black pepper to taste

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Ingredients

1 (.25 ounce) package active dry yeast ½ teaspoon white sugar ½ cup lukewarm milk 4 cups all-purpose flour 5 tablespoons unsalted butter, melted 1 egg 1 teaspoon salt 7 slices smoked streaky bacon, cut into small pieces 1 cup sour cream 2 pounds onion, chopped salt and freshly ground black pepper to taste

Nutrition Info

529.3 calories carbohydrate: 61 g cholesterol: 70.1 mg fat: 25.9 g fiber: 3.8 g protein: 13.1 g saturatedFat: 12.5 g servingSize: - sodium: 600.7 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Dissolve yeast and sugar in 2 tablespoons of the lukewarm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Sift flour into large bowl, add yeast mixture, melted butter, remaining milk, egg, and salt. Stir well to combine until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Place dough in a large bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Punch dough down, cover with a towel, and let rise in a warm place for 1 hour.
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add onion and saute on low heat until soft, about 15 minutes. Remove from pan and cool slightly.
Mix bacon-onion mixture with sour cream and season with a little salt and pepper (be careful not to over-salt, as bacon is already salty).
Preheat oven to 400 degrees F (200 degrees C). Grease a 10- or 12-inch springform pan.
Roll dough on lightly floured surface to fit springform pan and cover pan. Fill with bacon-onion mixture.
Bake in preheated oven until dough is set and filling is slightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Zwiebelplootz is a traditional onion tart from Franconia, Germany where it is traditionally eaten in the fall while drinking fresh wine.

Alternatives to this recipe

Frankischer Zwiebelplootz (Franconian Onion Tart)