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

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Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

529 calories; protein 13.1g 26% DV; carbohydrates 61g 20% DV; fat 25.9g 40% DV; cholesterol 70.1mg 23% DV; sodium 600.7mg 24% DV. Full Nutrition