In Germany (where my roots are) dry style Gewürztraminer wines are often paired with Sauerkraut and Bratwurst or with an onion tart, called "Zwiebelkuchen"
Ingredients
Pastry:
- 250 g flour (of your choice)
- 125 g margarine or butter
- 1 egg
- pinch of baking powder
- pinch of salt
- margarine for the pan
Filling:
- 150 g thick sliced bacon, cubed
- 50 g margarine or butter
- 1 kg yellow onions, finely cut
- 250 g sour cream
- 2 eggs
- 2 tablespoons flour
- salt and pepper (freshly ground is best!)
- caraway seeds to taste
- My secret ingredient: 1 tablespoon dried sweet marjoram (helps with the digestion of onions)
Directions
Mix the pastry ingredients to make a shortcrust pastry. Cover a greased springform pan (26 cm diameter) with the pastry, working it up on the edges to create a rim.
Fry the cubed bacon in the margarine or butter for 2 minutes to release some of the grease, add the finely cut onions. Stir, fry until onions are soft and slightly browned.
In a bigger bowl whisk together sour cream with eggs, flour, salt, pepper and caraway seeds. Add the bacon and onions from the frying pan, mix well. Pour filling on top of pastry in springform pan.
Preheat oven to 175 °C (350 °F) and bake approximately 60 min. until golden brown.
Sprinkle with fresh parsley or chives for garnish and serve warm. Enjoy your meal. Guten Appetit!
