mamas zwiebelkuchen (mama's onion tart)

i have rarely seen my mama cook anything according to a recipe and when i asked her about helping me with the zwiebel (onion) task for todays foodblog event she again improvised herself away.


man, i almost had to write in shorthand! mama was so quick throwing this thing together although she has not made anything like this before, can you believe that?! she suggested to make a "zwiebelkuchen" with some sort of a pizza crust and a quiche filling. gosh, that lady can improvise! apparently mama knows what the final dish will taste like just by combining the ingredients in her mind!

i was incredibly busy with taking pictures and keeping up with "a pinch of this and a pinch of that" - the only thing i could offer to help with was doing the dishes afterwards ... and eating the onion tart (pie?), of course! so with this post you'll get the german version of the recipe and a photo(love)story as well.

für den teig:
250 g weizenmehl in eine schüssel sieben, mit 1 päckchen hefe, salz, 50 ml öl und 125 ml lauwarme milch hinzufügen, alles miteinander vermengen und etwa 5 minuten zu einem teig verarbeiten. den teig an einem warmen ort so lange stehen lassen, bis er etwa doppelt so hoch ist, ihn dann nochmal durchkneten und auf dem mit butter oder margarine gefetteten boden einer springform (kasserolle) ausrollen und die form bis zum rand mit dem teig auslegen.

für den belag:
500 g zwiebeln abziehen, würfeln. 1-2 eßlöffel butter oder margarine zerlassen, die zwiebelwürfel darin glasig dünsten lassen. 1 eßlöffel weizenmehl mit 3 eiern, 2 bechern saurer sahne (etwa 300 g), kümmel und salz verrühren, mit den zwiebeln vermengen, die masse gleichmässig auf dem teig verteilen. 50 g durchwachsenen speck in würfeln schneiden, über die zwiebelmasse streuen, den teig nochmals an einem warmen ort für 15-20 minuten aufgehen lassen, die form erst dann auf den rost des vorgeheizten backofens schieben und auf 200 °C für ca 30 minuten backen.

and now the english version

for the pastry:
sift 250 g flour flour in a bowl and add a small pack of instant yeast, a pinch of salt, 50 ml oil and 125 ml lukewarm milk. make a firm dough and knead for about 5 minutes. let the dough rest in a warm place until it has doubled in size. knead again and roll out to fit either a casserole or a pie plate. make sure to trim pastry even with the edge of the casserole or pie plate.

for the filling:
clean and dic 500 g onions. melt 1-2 tablespoons of butter or margarine and fry the diced onions. in a bowl mix 1 tablespoon of flour with 3 eggs and 300 g sour creme, caraway seeds and salt and finally add the mixture to the fried onions. again stir well and spread the mixture evenly on the pastry in the casserole or pie plate. dice 50 g streaky bacon and sprinkle on top of the mixture. let the pastry with the filling on top rise again for another 15 to 20 minutes in a warm place then put in the oven and bake für about 30 minutes on 200-250 °C.

i really hope i got everything right. this woman is a very fast cook! and the onion tart was gone in the blink of an eye too! my grandpa, my aunt and my cousin and his wife (as well as their children) all wanted to have a taste. do i have to mention that i am really honored to be the daughter of the best cook in the family? she truly took over the wheel from my late grandmother. you can send fanmail to herta@haunschmid.biz ;)

technorati tags: zwiebeltag, onion day