Ingredients
For the crust (shortcrust version):
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1¼ cups (160g) all-purpose flour
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1 stick (½ cup or 113g) cold unsalted butter, cubed
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¼ tsp salt
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1 egg yolk
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2–3 tbsp cold water
For the filling:
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5–6 medium yellow onions, thinly sliced
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6 slices thick-cut bacon, chopped
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1 tbsp butter or oil
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1½ cups sour cream or crème fraîche
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2 eggs
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½ tsp caraway seeds (optional, but traditional)
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Salt & freshly ground pepper to taste
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Pinch of nutmeg (optional)
Instructions
1. Make the Dough
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In a bowl, cut cold butter into the flour and salt until crumbly.
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Add the egg yolk and cold water and mix until the dough comes together.
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Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Cook the Onions and Bacon
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In a large skillet, cook bacon until crispy. Remove and set aside.
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In the same skillet, sauté the sliced onions in butter over medium-low heat for 15–20 minutes until golden and soft (not brown).
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Return bacon to the pan and let mixture cool slightly.
3. Preheat Oven & Prepare Crust
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Preheat oven to 375°F (190°C).
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Roll out dough and press into a 9-inch tart or pie pan. Prick the base with a fork.
4. Prepare Filling
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In a bowl, whisk eggs, sour cream, salt, pepper, nutmeg, and caraway seeds.
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Stir in the cooled onion-bacon mixture.
5. Assemble & Bake
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Pour filling into the crust and smooth the top.
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Bake for 35–45 minutes or until the top is golden and set.
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Let cool slightly before slicing.