Swabian Onion Tart (Schwäbischer Zwiebelkuchen)

Preparation

1. For the starter dough, dissolve the yeast in some of the milk, stir in the sugar and a little flour until smooth, cover and leave in a warm place until it has doubled in volume.
2. Add the starter to the remaining flour, add the salt and remaining milk, knead, and only then work in the very soft butter. Leave the dough to rise, covered, in a warm place until visibly bigger.
3. For the topping, sweat the onions in the butter for about 10 minutes, stirring constantly, until translucent but not brown. Stir in the flour and leave the mixture to cool.
4. Grease a 30 to 32 cm tin, line it with the dough and pull up an edge; the dough may rise a little more in the tin. Preheat the oven to 200 °C (conventional).
5. Only now stir the eggs and cream into the cooled onions and season generously with salt and pepper. Spread the mixture over the dough and top with bacon, caraway and flakes of butter.
6. Bake on the middle shelf for 35 to 45 minutes, until the tart is golden brown, and serve warm.

Drink with it

• White wine · excellent match

  Federweisser (new wine, Neuer Süsser) in autumn, otherwise young dry Silvaner or Riesling

  The sparkling sweetness and fresh acidity of Federweisser stand against cream, egg and bacon; the same autumn pairing as in the vineyard.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · good match

  Helles or pilsner

  Carbonation cuts through the egg custard, and the mild malt sweetness meets the sweated onions.

  Pils or Helles: What's the Difference? ↗

• Dark beer · good match

  Dark lager or Märzen

  Caramel and roasted malt pick up the browned edge and the smoked bacon.

  Which beer goes with food? More than just pils with barbecue ↗

• Fruit brandy · good match

  Plum or pear brandy, neat, 2 cl, after the meal

  The clear brandy clears the palate after bacon and cream, and the fruit suits autumn cooking.

  What is Calvados? Apple brandy with origin ↗