Frankischer Zwiebelplootz (Franconian Onion Tart)

Name: Frankischer Zwiebelplootz (Franconian Onion Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 1 (.25 ounce) package active dry yeast; 1/2 teaspoon white sugar; 1/2 cup lukewarm milk; 4 cups all-purpose flour; 5 tablespoons unsalted butter, melted; 1 egg; 1 teaspoon salt; Filling:; 7 slices smoked streaky bacon, cut into small pieces; 1 cup sour cream; 2 pounds onion, chopped; salt and freshly ground black pepper to taste

Servings: persons

Dough:
1 (.25 ounce) package active dry yeast
1/2 teaspoon white sugar
1/2 cup lukewarm milk
4 cups all-purpose flour
5 tablespoons unsalted butter, melted
1 egg
1 teaspoon salt
Filling:
7 slices smoked streaky bacon, cut into small pieces
1 cup sour cream
2 pounds onion, chopped
salt and freshly ground black pepper to taste

1
Dissolve yeast and sugar in 2 tablespoons of the lukewarm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2
Sift flour into large bowl, add yeast mixture, melted butter, remaining milk, egg, and salt. Stir well to combine until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3
Place dough in a large bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Punch dough down, cover with a towel, and let rise in a warm place for 1 hour.
4
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add onion and saute on low heat until soft, about 15 minutes. Remove from pan and cool slightly.
5
Mix bacon-onion mixture with sour cream and season with a little salt and pepper (be careful not to over-salt, as bacon is already salty).
6
Preheat oven to 400 degrees F (200 degrees C). Grease a 10- or 12-inch springform pan.
7
Roll dough on lightly floured surface to fit springform pan and cover pan. Fill with bacon-onion mixture.
8
Bake in preheated oven until dough is set and filling is slightly browned, about 30 minutes.

1110

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Dough:, 1 (.25 ounce) package active dry yeast, 1/2 teaspoon white sugar, 1/2 cup lukewarm milk, and more.

Yes, Frankischer Zwiebelplootz (Franconian Onion Tart) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!