Onion Tart
Every year, my hometown (Griesheim) celebrates its cultural diversity, its cultural and political associations and its sports clubs with the so called “onion festival”. The whole town gathers at the city center right next to my family’s house to eat, drink and celebrate. Each club has a booth with special food and drinks and there are a lot of concerts and performances. It is a tradition to eat onion tarts and drink Federweißer during this time. I participated and volunteered in many ways at the festival and eating onion tart reminds me of the fun times I had.
4
servings10
minutes10
minutes30
minutes40
minutes1
hour30
minutesIngredients
- DOUGH
300 g 300 flour
125 ml 125 warm water
1 1 packet of dry yeast
2 tbsp 2 vegetable oil
1 tsp 1 salt
1 tbsp 1 sugar
- FILLING
750 g 750 onions
200 g 200 smoked tofu or vivera vegan bacon
2 2 leeks
200 ml 200 plant-based cream
Salt
Pepper
Caraway seeds
Margarine
Directions
- Mix the flour, warm water, 1 tablespoon of the vegetable oil, the yeast, salt and sugar in a big bowl and knead it to create a dough.
- Let the dough rest in a warm spot for 30 minutes.
- Peel and wash the onions and the leeks and cut them into rings. Cut the tofu/bacon into small cubes.
- Heat up a pan with the remaining tablespoon of the vegetable oil and fry the vegetables and the tofu for 5 minutes.
- Add the cream and add salt, pepper and caraway seeds to taste. Let it simmer for 5 minutes.
- Grease your tart pan with the margarine. Roll out the dough and add it to the bottom and the sides of the tart pan.
- Add the filling to the tart pan.
- Bake at 180 °C for 35 to 45 minutes.
- I recommend pairing it with Federweiß wine or another white wine of your choice. Enjoy!
Equipment
- Tart pan
- Oven
- Large bowl
- Frying pan
- Rolling pin
Notes
- I recommend pairing it with Federweißer wine or another white wine of your choice.