Crispy Onion Tart

A perfect dish for autumn. The rustic, yet delicious onion art will bring some beautiful vibes to your table. The crispy crust and the tender filling of caramelized onions make it a perfect combination.



For the dough:

300 g of spelt flour (1050)
100 g of clarified butter
120 ml of water
1/4 teaspoon of salt

For the filling:

1.5 kg of onions
1 tablespoon of clarified butter
freshly ground pepper
3 eggs
125 g of crème fraîche
125 g of cream
1/2 teaspoon of salt
1/4 teaspoon of ground caraway


Preheat the oven to 180 °C / 356° F. Start preparing the dough by heating up the clarified butter with the water in a small saucepan.

Mix flour and salt, and knead briefly with the butter-water mixture. Allow it to cool.

Start now with the filling. Peel the onions, and halve and cut them into thin rings.

Simmer in one tablespoon of clarified butter until golden and slightly caramelized, stirring once in a while. Season with salt and pepper.

Mix the eggs, crème fraîche, cream and the spices to a homogeneous mass.

Cover a baking tray with baking paper and roll out the dough on it. Prick it several times with a fork, so that the dough does not blow.

Evenly distribute the onions on top of the dough, and then pour the egg mass over the onions.

Bake for 35 minutes on the bottom rail in the oven, until golden brown.

Sprinkle with some fresh cut spring onions before serving.

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Photographer, Stylist
Baking, Cooking
Tina Engel is a freelance Food Stylist and Photographer based in Munich, Germany.
"It is my passion for creating, cooking, styling and photography, that drives me to experiment with new techniques, develop tasty recipes and discover value and joy in the seemingly small deeds of life."
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