Zwiebelkuchen

🔥 Prep

• Measure out 300 g flour into a mixing bowl.
• Peel and thinly slice the 500 g onion.
• Dice the 100 g bacon into small pieces.
• Crack the 3 eggs into a bowl and whisk lightly.
• Measure out 200 ml cream and set aside.

🔥 Cook

• 1. Preheat the oven to 200 °C (392 °F) and place a baking sheet inside to heat.
• 2. Combine the 300 g flour with a pinch of salt in a bowl; then add cold butter (if using) and rub until crumbly; add 2‑3 tbsp cold water and knead into a smooth dough.
• 3. Roll out the dough on a lightly floured surface to fit a 24 cm (9‑inch) tart pan; press it into the edges and prick the base with a fork.
• 4. Blind bake the crust for 15 minutes at 200 °C (392 °F) with baking weights, then remove the weights and bake another 5 minutes until lightly golden.
• 5. Heat a skillet over medium heat and add the diced 100 g bacon; cook for 4‑5 minutes until crisp.
• 6. Add the sliced 500 g onion to the skillet; sauté over medium‑low heat for 10‑12 minutes, stirring occasionally, until onions are soft and translucent.
• 7. Whisk together the 3 eggs, 200 ml cream, a pinch of salt, pepper, and a pinch of nutmeg in a bowl.
• 8. Spread the bacon‑onion mixture evenly over the pre‑baked crust, then pour the egg‑cream mixture over the top.
• 9. Bake the tart in the preheated oven at 200 °C (392 °F) for 25‑30 minutes until the filling is set and the top is lightly golden.
• 10. Remove the tart from the oven and let cool for 5‑10 minutes before slicing.

🔥 Serve

• Slice the Zwiebelkuchen warm or at room temperature and serve on a platter.
• Pair with a crisp green salad dressed with vinaigrette.
• Enjoy with a glass of dry white wine or a light beer.