Black Forest Onion and Smoked Bacon Tart

Somewhere between a tart and a flavoured bread, Anton Edelmann's caraway-laden savoury should be served hot with a glass of chilled white wine
By Anton Edelmann
Black Forest Onion and Smoked Bacon Tart
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes plus 1 hr proving time
  • Effort: medium


  • 250 g strong flour
  • 90 g wholemeal flour
  • 15 g fresh yeast
  • 1 tsp sugar
  • 200 ml water
  • 2 tsp caraway seeds
  • 75 ml crème fraîche
  • 1 tsp salt
  • 1 kg onions, finely chopped
  • knob of unsalted butter
  • 1 egg, beaten
  • 200 g rashers bacon


1. Mix the flours in a large bowl and make a well in the centre. Crumble in the yeast, add the sugar and 4 teaspoons of the water. Mix with a little of the surrounding flour to make a spongy mixture. Cover the bowl with a cloth and leave to 'prove' in a warm place for about 30 minutes, until the 'sponge' has doubled in size.

2. Add the caraway seeds, 4 teaspoons of the crème fraîche and the salt. Slowly add the remaining water (you may need a little more or less), mix with a spoon, bringing in the flour from the sides, to form a smooth dough. Cover the bowl with a cloth and leave in a warm place for 30 minutes.

3. Meanwhile, gently sweat the onions in the butter over a low heat without colouring. Cool slightly, mix in the beaten egg and half of the remaining crème fraîche. Season with salt and freshly ground black pepper.

4. Preheat the oven to 220C/ gas 7. Roll out the dough on a lightly floured surface to a thickness of 5mm. Grease a baking sheet and line with the dough. Brush lightly with a little water and spread the onion mixture over the top. Spread lightly with the remaining crème fraîche and arrange the bacon rashers over the top. Bake in the oven for about 40-50 minutes, until the base is crisp and brown, and the topping is golden.

5. Cut into slices and serve hot.

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