Onion pie

Savory Onion and Smoked Sausage Tart

I have made this onion tart many times, and each time I notice it disappears quite quickly from the table. It's a recipe I first tried after seeing the filling at Ancuta, and since then, I've kept coming back to it, especially when I'm craving something hearty yet simple. It's the kind of tart that works well for lunch, dinner, or even as a packed meal.

Quick Info

Total Time: 2 hours
Preparation: about 30 minutes
Proofing: 1 hour
Baking: 30-40 minutes
Servings: 6-8 slices, depending on how large you cut them
Difficulty: easy to medium, the onions take the most time
Recipe Type: savory tart, suitable for lunch or dinner

Ingredients

Dough:
250 g flour (you can also use part whole wheat flour, about 70 g, the rest white)
1 teaspoon dry yeast
1 teaspoon sugar
170 ml lukewarm water
1 teaspoon salt
1 tablespoon olive oil

Filling:
500 g onions (about 7 medium onions)
50 g butter
1 tablespoon flour
2 eggs
100 ml heavy cream (unsweetened)
salt and pepper, to taste
100 g smoked sausage
caraway seeds for sprinkling on top

Instructions

1. Start with the dough. In a cup, mix the yeast with the sugar and a teaspoon of flour. Add 100 ml of lukewarm water, stir, and let it sit for 10 minutes to activate.

2. Place the flour (you can mix white and whole wheat if you like) in a large bowl, add the salt, and mix gently. Make a well in the center and pour in the activated yeast.

3. Begin kneading by hand. Gradually add the remaining lukewarm water. When the dough starts to come together, add the olive oil.

4. Continue kneading until it no longer sticks to your fingers, without overdoing it with flour. Sprinkle a little flour on top, cover the bowl with a clean towel, and let it rise in a warm, draft-free place for about an hour.

5. For the filling, peel and finely chop the onions. Melt the butter in a large skillet, then add the onions. Sauté over medium heat, stirring, until they become translucent and soft. This takes some time – don't rush it.

6. Remove the skillet from the heat and add a tablespoon of flour. Mix well to avoid lumps. Let the onions cool.

7. Once cool, add the heavy cream and lightly beaten eggs. Season with salt and pepper to taste. Mix everything together.

8. Slice the sausage into thin rounds or small pieces.

9. Roll out the dough on a floured surface into a circle slightly larger than the baking pan.

10. Grease the pan with butter and place the rolled-out dough in, making sure it reaches the edges.

11. Pour in the onion filling and level it out. Sprinkle the sausage pieces evenly on top. Add caraway seeds to taste.

12. Fold the edges of the dough inward over the filling (there's no need to cover it completely, just form a border).

13. Place the pan in a preheated oven at 175-180°C. Bake for 30-40 minutes, until the edges are golden and the filling is set.

14. Let it cool slightly before slicing. The tart is delicious both warm and cold.

Why I Make This Recipe Often

It's a savory tart that uses ingredients I always have on hand. It doesn't require complicated techniques and helps me use up a lot of onions. It keeps well and tastes just as good the next day.

Tips and Variations

Tips

If you want to speed up the sautéing of the onions, don't turn the heat up too high – the risk is burning them and giving them a bitter taste.
The dough doesn’t need much extra flour while kneading, just enough to prevent sticking.
Use butter to grease the pan, not just oil; it helps prevent sticking and gives the crust a nicer flavor.

Substitutions

You can swap the smoked sausage for ham or bacon if you prefer.
The heavy cream can be replaced with regular sour cream, as long as it's not too runny or too sour.
If you don't have whole wheat flour, you can use only white flour.

Variations

You can add finely chopped fresh herbs (dill, parsley) to the filling for an extra touch of freshness.
If you want a meatless option, leave out the sausage – it makes for a delicious vegetarian tart.

Serving Ideas

It can be served with a simple green salad.
It also pairs well with a light soup or as a packed snack.

Frequently Asked Questions

Can I use red onions instead of yellow onions?
Yes, red onions work too, or a combination for a slightly different flavor and appearance.

Can I make the dough with fresh yeast?
You can use fresh yeast – about 7 g, dissolved in the same way as dry yeast, but don't exceed the amount.

Can the tart be frozen after baking?
I do not recommend it; the texture of the onion and cream filling changes after freezing. It's best enjoyed fresh or within two days.

What kind of sausage is suitable?
I use smoked sausage that is not too fatty, sliced thin. You can use whatever you have on hand, but ideally something with a strong flavor.

Does the tart dry out if left out for a few hours?
It doesn't dry out quickly. If you cover it or keep it in the fridge, it stays well for 24-36 hours.

Nutritional Values

Approximately, a slice from 8 has about 200-220 kcal. A serving provides around 7 g of protein, 25-28 g of carbohydrates, and 8-10 g of fat, depending on the sausage and type of cream used. It's a filling tart with a moderate calorie content for a main meal.

Storage and Reheating

It keeps well in the fridge, in a covered container or wrapped, for up to two days. To reheat, use the oven or skillet, not the microwave – this way, the crust stays nice. You can also eat it cold; the taste doesn't change. If you have larger pieces, take them out of the fridge 15-20 minutes before serving.

 Ingredients: Dough: 250 g flour (I also added a bit of whole wheat flour in combination with white, about 70 g) 1 teaspoon dry yeast 1 teaspoon sugar 170 ml warm water 1 teaspoon salt 1 tablespoon olive oil Filling: 500 g onions (about 7 medium-sized onions) 50 g butter 1 tablespoon flour 2 eggs 100 ml heavy cream (unsweetened) salt and pepper 100 g smoked sausages cumin

 Tags:  onion pie appetizer tart