Onion Tart

Onion Tart, Just Like Home

I've made this onion tart many times, especially when I have leftover onions or some smoked sausage from a meal. It's not difficult to make, and if you have time for the dough to rise, things go pretty smoothly. I find it suitable for dinner or even for packing up the next day. Sometimes, in winter, I warm up the kitchen just with the smell of sautéed onions and I take my time before opening the window.

Quick Info

Total Time: About 2 hours (including rising and baking time)
Preparation Time: 30-40 minutes
Baking Time: About 30-35 minutes (depending on the oven)
Servings: 6-8, depending on how large you cut the pieces
Difficulty: Medium, for those who have made risen dough before
Recipe Type: Savory tart, suitable for lunch or dinner

Ingredients

For the dough:
150 g all-purpose flour
100 g whole wheat flour
1 packet of dry yeast (or as indicated on the packet for 250 g of flour)
1 teaspoon sugar
170 ml lukewarm water
1 teaspoon salt
1 tablespoon olive oil

For the filling:
500 g onions
50 g butter
1 tablespoon flour
3 eggs
100 g sour cream
Salt
Pepper
Cumin
Smoked sausage (amount not specified, use as much as you like; sliced or chopped)

Instructions

1. The Dough
I start with the dough because it needs time to rise. In a glass, I mix the yeast with the sugar and a teaspoon of flour, then I pour in 100 ml of the lukewarm water and let it sit for 10 minutes until the yeast activates. In the meantime, in a bowl, I combine the flours and mix in the salt.

I make a well in the center of the flour and pour in the risen yeast. I start mixing by hand, gradually adding the rest of the lukewarm water to obtain an elastic, not too sticky dough. Towards the end, I add the oil and knead for another 2-3 minutes. I sprinkle a bit of flour on top, cover it with a towel, and let it rise in a warm, draft-free place for about an hour.

2. The Filling
While the dough is rising, I prepare the filling. I peel and finely chop the onions. I put the butter in a pot, and when it melts, I add the onions. I cook them over medium heat, stirring often, until they soften. They should not burn, just become translucent and soft.

I turn off the heat and, while the pot is still warm, I sprinkle in a tablespoon of flour and mix well. I let the mixture cool.

Once cooled, I add the sour cream and beaten eggs, then salt and pepper to taste. I mix everything with a spoon.

3. Assembling and Baking
When the dough has risen, I turn it out onto a work surface and stretch it by hand or with a rolling pin to form a round shape that fits the baking dish I will use. I grease the dish with butter and place the dough in, raising the edges slightly up the sides.

I pour in the onion filling and level it out. I cut the sausage into pieces and place it over the filling, then sprinkle cumin on top.

I gently fold the edges of the dough over the filling to partially cover it around the edges. It doesn’t need to cover everything, just to form a border.

I place the tart in the oven, on the middle rack, in a preheated oven (medium to high temperature). I let it bake until the edges are golden, about 30-35 minutes, depending on the oven. It’s ready when the dough takes on a golden color.

I take the dish out, let it cool slightly, and I can slice it while it's still warm.

Why I Make This Recipe Often

It’s the kind of savory tart that I can adapt based on what I have at home. Onions are easy to find, and the dough doesn’t require much skill. Plus, I can enjoy it both warm and cold, and it keeps decently until the next day.

Tips and Variations

Tips

1. For rising, I check the dough after 45 minutes. If it has doubled in size, it’s ready; if not, I wait a little longer.
2. The onions shouldn’t be fried too hard, just enough to become soft and sweet.
3. I always add the eggs and sour cream after the onions have cooled completely; otherwise, the eggs will curdle prematurely.

Substitutions

1. If you don’t have whole wheat flour, you can use all-purpose flour only.
2. Instead of smoked sausage, ham or bacon can be used.
3. Sour cream can be replaced with full-fat yogurt if you don’t have anything else.

Variations

1. For a stronger flavor, you can add some grated cheese on top, although it’s not in the original recipe.
2. Cumin is optional, but it adds a specific aroma that pairs well with onions.
3. If you want the tart without meat, simply leave out the sausage.

Serving Ideas

It can be served warm or cold, sliced. It pairs well with a simple salad or pickles, if in season.

Frequently Asked Questions

1. Can I use only all-purpose flour?
Yes, if you don’t have whole wheat flour, the tart will turn out well with just all-purpose flour. The texture will be slightly fluffier.

2. Can it be made without smoked sausage?
Yes, the onion filling with eggs and sour cream is tasty even without meat. You can replace the sausage with mushrooms or simply leave it out.

3. How long does the dough need to rise?
The dough needs to double in volume, which takes about an hour under normal kitchen conditions, but it may take longer if it’s cooler.

4. What do I do if I don’t have sour cream?
You can use Greek yogurt or another type of thicker yogurt. The texture will be slightly different, but the mixture will hold together well.

5. Can I freeze the tart after baking?
Yes, but after thawing, the dough won’t have the same texture. I recommend keeping it in the fridge for 1-2 days instead.

Nutritional Values (Estimates)

One slice (out of 8) has about 200-250 kcal, depending on the thickness of the dough and how much sausage you use. In total: approximately 25 g carbohydrates, 7-8 g protein, 9-12 g fat. Cumin and spices don’t count towards calories, but sour cream, eggs, and sausage have a bigger impact. These are approximate values, not precise.

Storage and Reheating

The tart keeps well in the fridge, covered, for up to 2 days. If you reheat it, you can use either the oven or the microwave, but it stays best in the oven to avoid becoming too soft. I don’t recommend keeping it for more than two days, as the onions change flavor.

This is usually how I make the onion tart with smoked sausage. It’s a simple and useful recipe, especially when you have time to wait for risen dough and don’t want to let the onions go to waste in the drawer.

 Ingredients: For the dough: 150 g white flour, 100 g whole wheat flour, 1 packet of dry yeast, 1 teaspoon sugar, 170 ml warm water, 1 teaspoon salt, 1 tablespoon olive oil. For the filling: 500 g onions, 50 g butter, 1 tablespoon flour, 3 eggs, 100 g sour cream, salt, pepper, cumin, smoked sausage.

 Tags:  onion pie