Onion tart with puff pastry – my simple recipe from a springform pan
This onion tart with puff pastry is simply the best in my opinion. The recipe comes from my father-in-law, and as a master pastry chef, he knows exactly what tastes good.
Ingredients · Servings 12
- 1 kg onions (large onions are the quickest)
- 100 g Speckwürfel
- 500 g sour cream
- 7 eggs (size M)
- 120 g flour
- 4 tablespoons clarified butter (alternatively butter, oil or a mixture of both)
- 1 tbsp salt
- 1 tsp caraway seeds
- 1 roll of puff pastry (approx. 375 g, or alternatively 2 small rolls)
Method · 1 h 30 min
- Chop the onions into small pieces.
- Heat clarified butter in a large frying pan. Sauté the onions and bacon in it for about 10 minutes over medium heat, until the onions are soft and translucent, but not dark. Then remove from the heat.
- Preheat oven to 200 degrees Celsius (top and bottom heat).
- Whisk together the eggs and sour cream. Mix the flour, salt, and caraway seeds, then stir into the egg and sour cream mixture. Gently fold this mixture into the onions.
- Lightly moisten the inside of a springform pan (28 cm diameter, 5 cm high rim) with a little water. Roll out the puff pastry, place it in the pan, and press it lightly against the sides. Trim off any excess pastry from the top edge.
- Spread the onion and bacon mixture over the puff pastry. Bake the onion tart in the lower half of the oven for about 60 minutes.
- Chop the onions into small pieces. 1 kg onions
- Heat clarified butter in a large frying pan. Sauté the onions and bacon in it for about 10 minutes over medium heat, until the onions are soft and translucent, but not dark. Then remove from the heat. 4 tbsp clarified butter, 100 g diced bacon.
- Whisk together the eggs and sour cream. Mix the flour, salt, and caraway seeds, then stir into the egg and sour cream mixture. Gently fold this mixture into the onions. 500g sour cream, 7 eggs, 120g flour, 1 tbsp salt, 1 tsp caraway seeds.
- Lightly moisten the inside of a springform pan (28 cm diameter, 5 cm high rim) with a little water. Roll out the puff pastry, place it in the pan, and press it lightly against the sides. Trim off any excess pastry from the top edge. 1 roll of puff pastry.
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