German Onion Tart “Zwiebelkuchen” with gluten free substitutions

German Onion Tart “Zwiebelkuchen” with gluten free substitutions

Ingredients

  • Ingredients German Onion Tart
  • For the dough
  • 1 cup flour (GF use Domata)
  • 4 tsp yeast
  • 1 pinch sugar
  • 1/8 l milk, 1 egg
  • ¼ c soft butter
  • salt
  • For the Topping
  • 2 lbs. onions
  • 5 tbsp oil
  • 2 slices smoked bacon (Speck)
  • 8 oz sour cream
  • caraway seeds
  • sweet paprika powder
  • fresh ground pepper

Directions

  1. Cooking Instructions German Onion Tart
  2. To make the dough sift the flour into a bowl and in the middle create a cavity in which you place the yeast. Sprinkle the sugar over the yeast, warm the milk, pour it over the yeast, then stir it to a dough. Cover the bowl with a kitchen cloth and let it rest at a warm place for 30 minutes.
  3. Then add the egg, the butter and some salt, and knead it to a smooth dough. Form a ball and let it rest covered for another 30 minutes.
  4. Meanwhile peel onions and cut them in very thin slices.
  5. In a skillet heat the oil and fry the onion rings in low heat until transparent. Cut bacon in small cubes and add it to the onions, fry it for another 2 minutes.
  6. Mix the onion-bacon mix with the sour cream, spice it with caraway seeds, paprika and pepper.
  7. Sprinkle some flour on a wooden surface (baking board) and roll the dough to the size of the baking tray; place it on the greased tray, press is lightly and with a fork stab is several times; let it rise for another 30 minutes.
  8. Spread the onion mixture evenly over the dough and bake it in the pore-heated oven for 45 minutes on 200 degrees C.
  9. Enjoy it with a glass of chilled white wine.