Onion Tart Recipes from Germany

via Brigitte. deOnion tart is a traditional dish from southern Germany and France. Especially in the German wine growing regions onion tart is served in the autumn to spring a young wine and White. Similar to the onion quiche , but different than they traditionally baked in pastry dough and not out.

Busy with onion rings are cut into cubes or onions, which were previously simmered in butter. Most bacon is also used as a topping.The cast consists of eggs, sour cream, salt and cumin – cumin to the onion makes the nice wholesome. Onion is usually served warm.

The basic recipe for onion tart from BRIGITTE:
For the dough: 500 grams flour, 300 ml of milk, ½ cube of fresh yeast (21 grams), 60 grams butter, ½ tablespoon of salt. For the topping: 1.2 pounds red onions, 200 grams bacon, 350 grams of sour cream, 4 eggs, salt, freshly ground nutmeg and freshly ground pepper.

The dough is like a normal dough prepared. While the dough is: Peel onions and cut into rings, strips or cubes. Fry bacon, add onions and saute until the onions are nicely glazed. For the cast of sour cream and egg mix, add salt, pepper and nutmeg. Once bacon and onions have cooled, stir into the cast. Roll out the pastry on a baking sheet (do not forget baking paper!). The onion-bacon-cast evenly on the dough.

The onion must be in a preheated oven (200 degrees, fan oven 180 degrees, gas mark 4) about 20 to 25 minutes. Maybe after some time put a piece of baking paper over the onion.


For the dough:
drained curds into a colander. Cottage cheese, oil, milk and ½ teaspoon salt Mix. Flour and baking powder, half of the hand mixer with dough hook, knead the rest with your hands under the curd. Place the dough on a floured surface to a flat bread roll (diameter 30 cm). A springform pan (Ø 24 cm) ausfetten, pour the batter and press down firmly on the edges. . Prick dough with a fork on the floor several times the oven to 180 degrees, convection oven 160 degrees, preheat gas level 3. For the filling: Remove the onions and cut into strips. The clarified butter in a saucepan and saute the onion strips in it over medium low heat about 20 minutes, season it with pepper. Rinse the parsley and thyme, pluck off the leaves and shake dry. Finely chop the herbs and stir together the cumin with the onion.Season well with salt and pepper. Let cool slightly sour cream, sour cream, egg yolks and mix well. Add the onion mixture in a colander to drain briefly, so that the filling is too moist, and place on the pastry. The casting pour. In the oven for about 60-70 minutes until golden brown, covering perhaps after half time with baking paper to prevent the onion cake becomes too dark.Stand 15 minutes before slicing in off the oven at the oven door can open. It tastes cold or warm.
175 grams Quark
7 tablespoons Olive oil
7 tablespoons Milk
280 grams Flour
2 tsp Baking powder
Flour for rolling
Fat for the form
1 kilograms Onions
1 tbsp Butter
1 tsp smoked paprika
1 bunch parsley
4 sprigs Thyme (or 1-2 tsp dried thyme)
2 tsp Kümmelsaat
fine salt
freshly ground pepper
125 grams Sour cream
250 grams sour cream
4 Eggs
2 Yolk

Preparation time: 130 Minutes

Per serving : 340 calories,  20 g fat,  28 g carbohydrates,  11 g protein

The recipe works well with leeks. Who may spread, additional grated cheese (Gouda or Emmental) about it. 12 vegetarian dishes for gourmets


More Onion Recipes:


The classics: onion tart with red onion and bacon.

The recipe: onion tart

Onion tart with olives

Onion tart with olives

Onion on Greek Art: phyllo dough, topped with onions, olives and goat cheese.

The recipe: onion tart with olives

Apple-onion tart

Apple-onion tart

Red onions, bacon and onion tart apples produce a delicious coating. The onion tart apples make the already juicy.

The recipe: Apple-Onion Tart

French onion tart

French onion tart

Pissaladière is an onion tart from Nice, which is now not only popular in southern France and Italy, but also here in Germany.

The recipe: French Onion

Baden onion

Baden onion

Baden onion tart with red onion and walnuts – what more do we want? A glass of wine and salad, please!

The recipe: onion tart Badischer


Thick and juicy with lots of sour cream and eggs – because it must be not always so easy, can and should.

The recipe: onion tart

Jamie Oliver’s Food Revolution: Pizza Recipe

This is a really simple method for pizza dough and a great place to start if you’ve never made your own bread before. If you can find semolina flour, it gives the dough an authentic flavor and texture. But if you can’t find it, bread flour or unbleached all-purpose flour will also work. This dough recipe makes enough for 8 individual pizzas so freeze it for another time.


  • Any leftover dough can be frozen ready for the next round of pizzas. Just make sure you move the dough from the freezer into the fridge the night before you want to use it, or leave it out at room temperature for about 4 hours – enough time to defrost the dough and let it rise.
  • My Classic tomato sauce is so simple you can make it while you are letting the dough rise, or you can make a big batch ahead of time and store it in small containers in the freezer, ready to use when you need it.
  • If you have a pizza stone, put it in the oven before you preheat the oven. Top one pizza at a time and, using the bottom of a baking sheet, slide it onto the stone.
  • Timing-wise it’s nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work further in advance, it’s better to keep the dough wrapped in plastic wrap in the fridge rather than having rolled-out pizzas hanging around for a few hours.


Make the dough

  • Pile the flour and salt on to a clean surface and make a 7-inch well in the center. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
  • Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick oatmeal – continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
  • Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
  • Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.

Make the sauce

  • Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile.
  • Next, heat a large frying pan on a medium heat and add a lug of olive oil. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.
  • Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves. Add the tomatoes and continue to cook for another 15 minutes or until sauce has thickened. Set aside until ready to use. You’ll have extra so freeze the rest or use on pasta or fish another night.

Make the pizza

  • Punch the dough down and divide in half. Wrap one half in plastic wrap and freeze for another batch (see Jamie’s tips above). With the other half, divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
  • Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 1/4 inch thick. Tear off an appropriately sized piece of aluminum foil, rub it with olive oil, dust it well with flour or semolina, and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with plastic wrap, and put them in the fridge (or freeze any bases for another time with a layer of plastic wrap between them).
  • When you’re ready to cook them, preheat your oven to 500°F.
  • Put two of the rolled-out dough rounds onto each of two oiled baking sheets. At this stage you can apply your topping. Spread ¼ cup of the sauce over each piece of dough and spread it out to the edges. Tear up the slices of cheese and scatter them over the sauce. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.


Serving suggestions: Delicious served with a nice green salad, such as the Caesar on the lighter side or the Garden salad with buttermilk dressing.

Tips from the dietitian: Making your own pizza allows you to control the fat, calories and sodium in your meal. For a whole grain twist, make your dough with at least ½ whole wheat flour-you’ll most likely need to add more water. Instead of a traditional pepperoni and sausage pizza that will clog your arteries, color your pizza with fresh veggies such as red, yellow, orange and green peppers; fresh tomatoes and basil; or mushrooms and red onions.

Food safety: When working on kitchen surfaces, make sure you clean them down beforehand, and wash your hands before handing food.


For the dough
4 ¼ cups white bread flour or 2 ¼ cups white bread flour and 2 cups semolina flour
1¼ teaspoons fine sea salt ¼ oz. envelope active dried yeast
1 tablespoon brown sugar
1¾ cups lukewarm water
2 teaspoons olive oil, for greasing the bowl and the pan
For the classic sauce (Makes 3 cups)
A small bunch of fresh basil
1 yellow onion, diced
2 small cloves garlic
1 serrano or jalapeno chile (minus the seeds if you like less heat; optional)
1 tablespoon olive oil
28-ounce can diced tomatoes
Topping (for 4 pizzas):

1 cup Classic tomato sauce, whizzed in a blender

6 ounces sliced fresh mozzarella cheese


Liquid measuring cup
Measuring cups
Measuring spoons
Large bowls
2 Cutting boards
Large pan
Large spoon
Can opener
Large baking pan or pizza
Kitchen towel or plastic wrap
Blender or food processor

Jamie Oliver has worked tirelessly to raise awareness of the growing obesity epidemic that – if left unchecked – threatens not only our children, but every subsequent generation. He’s had great success as a chef, entrepreneur and social activist, but it is his passion for great food and cooking from scratch that has inspired people globally, and enabled him to highlight the importance of cooking skills throughout the world.

In The Beginning

Jamie has always had a passion for food and cooking. He grew up earning pocket money by working in his parent’s pub kitchen. Having struggled academically (Jamie has dyslexia), he left school at 16 and completed his training at Westminster Catering College. It was later, while working at the acclaimed River Cafe, when he was discovered by a BBC documentary film crew and The Naked Chef was born. At just 21, Jamie became an overnight sensation with a best-selling cookbook, and television series that has been shown all over the world.

Giving Back

As his success grew, Jamie needed a new challenge; he wanted to ‘give something back’ to the catering industry. In 2003 he set up Fifteen, a not-for-profit training restaurant that aims to offer underprivileged and disenfranchised youths a second chance. The accompanying TV series, Jamie’s Kitchen, became one of the biggest hit shows of the year and the companion cookbook was a runaway success. That same year, Jamie was awarded an MBE by the Queen for his contribution to the food and hospitality industry. The Fifteen Apprentice Program (run by The Jamie Oliver Foundation at Fifteen London) recently recruited its eighth intake of trainees.

Targeting school food

Realizing that he could create real, positive change through food and cooking, Jamie turned his attention to the food given to British children at school. He was horrified at the processed junk food on offer and knew things needed to change. Understanding the power of television, Jamie based himself in a school cafeteria and proved that with hard work and commitment, change was possible. Jamie’s School Dinners (Jamie’s School Lunch Project in the U.S) became an international success and the support from the British public led the British government to commit more than one billion dollars to the school food system as well as placing a ban on processed junk food in all UK schools.

Getting back to basics

Determined to make a difference in people’s homes as well, Jamie headed to the north of England in 2008 to launch his Ministry of Food project. He established cooking centers designed to teach people of all ages the basics of cooking, showing them that not only can it be fun, rewarding and cost effective, but that it can have an incredible impact on health and lifestyle. In 2010 he also developed a new qualification, Jamie’s Home Cooking Skills, which is offered in high schools around the UK and teaches children practical cooking skills and fundamental food knowledge.

Starting a Revolution

In 2010 Jamie was awarded the prestigious TED Prize to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

Armed with all his experience and a real passion to get people cooking from scratch, Jamie headed to Huntington, West Virginia to transform the eating habits and produce and star in his first U.S. primetime network series, Jamie Oliver’s Food Revolution on ABC. The series kicked off an American Food Revolution with more than 630,000 people signing a pledge to support better food in schools. It was awarded an Emmy for Outstanding Reality Series.

Jamie Oliver’s Food Revolution campaign is now spreading across the USA. In 2011, the team will be looking to open food centers around the country and working hard to improve school food. Having proven himself as a campaigner in the UK, Jamie is fired up about leading the fight against obesity in the USA. The second season of Jamie Oliver’s Food Revolution on ABC is set to air in spring 2011 and will help to refocus the campaign to use cooking skills and fresh food to help end the obesity crisis in America.


Mixed Berry Tarts with Lemony Filling

Mixed Berry Tarts with Lemony Filling Recipe
via by Janie Hibler over at Fine Cooking.
1 recipe Buttery Shortbread Pastry Dough
1/2 cup heavy cream
1 cup Lemon Curd
1 cup each fresh raspberries, blueberries, and blackberries or boysenberries (rinsed, picked over, and dried) placed in separate bowls

Have ready eight 4-3/4-inch fluted tart pans with removable bottoms

Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces.  On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remaining dough. Put the tarts on a baking sheet and chill in the refrigerator for 15 min. Meanwhile, heat the oven to 400°F.

Cut out eight roughly 6-inch-square pieces of foil and spray one side lightly with nonstick cooking spray. Line each tart with a square of foil, oiled side down, being sure to gently fold the foil over the top edge of the tart. Place a handful of pie weights, raw rice, or dried beans into each lined tart. Transfer the tarts (still on the baking sheet) to the oven and bake until the crust turns golden brown and starts to pull away from the sides of the pans, 25 to 30 min. (Check the color by carefully lifting up the foil on a few of the tarts.) Let the tarts cool on the baking sheet on a rack for 5 min. Carefully remove the lining and weights. Let cool completely on the baking sheet on the rack.

In a medium bowl, whip the cream to soft peaks. Add the lemon curd and gently fold together with a rubber spatula until combined. Divide the mixture among the pastry shells and smooth the filling with a spatula or the back of a spoon. The filling should be no higher than the edge of the tart shell. Carefully remove the outer rings and bottoms of the tart shells (use a metal spatula for the bottoms) and arrange the tarts on a large platter. Top each tart with a mixture of raspberries, blueberries, and blackberries and serve immediately.

make ahead tips

You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 560; Fat (g): 38; Fat Calories (kcal): 330; Saturated Fat (g): 23; Protein (g): 8; Monounsaturated Fat (g): 10; Carbohydrates (g): 51; Polyunsaturated Fat (g):2; Sodium (mg): 340; Cholesterol (mg): 205; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 79, pp. 69
July 1, 2006