Adelicious onion tart in the fall is actually a classic, which I really super happy to prepare. With a glass of cold Federweisser and a view out the window – great! So the other day, when I was already squinting in the direction of autumn and thinking about onion tart, I had the idea to just rethink this classic and fuse it with Levantine flavors.
Onion tart with a difference!
Such an onion pie is a really super rich thing: A fluffy yeast dough and a filling of a whole lot of onions (and tears), egg, cheese, sour cream, etc… Actually crass that I had the idea for the variant with Sumac only came to me now. This cake is predestined for a fusion with the Levantine spice.
Since me onion tart always tastes best with a glass of sweet Federweisser, I thought that he then certainly also tolerates such a delicately sweet note. So then also raisins came with purely – are after all also grapes.
It becomes even richer with a good portion of roasted nuts. I have opted for aromatic walnuts and also for buttery pine nuts. At the very end then again cheese over it and off in the oven with the deliciousness! I found the smell when sautéing the onions with the sumac already wonderful, but what then came out of the oven in my nose, was just crazy good!
By the way, taboulé is actually quite fantastic with the onion tart, feel free to try it! Bon appetite!
Recipe for onion tart with sumac, raisins and nuts
For the dough
- 350 g Wheat flour type 550
- 7 g Dry yeast
- 200 ml Water
- 40 g Butter
- 1/2 TSP Salt
- 1 EL Sumac
- Mix flour with yeast and water in the bowl of a food processor.
- Add butter, salt and sumac and knead the mixture for about 10 minutes until smooth.
- Shape dough into a ball, cover with a clean tea towel and let rise at room temperature for 1 hour.
- Peel and halve onions, cut into thin slices and mix with sumac.
- Heat olive oil in a pan and sauté onions until translucent.
- Coarsely chop walnuts and toast with pine nuts in another pan without fat.
- Wash and chop the parsley.
- In a large bowl, mix sour cream, eggs, raisins and cheese. Fold in sumac onions, nuts, seeds, parsley, cinnamon and nutmeg. Season to taste with salt and pepper.
- Preheat oven to 200 °C top/bottom heat. Grease the springform pan and line the bottom with baking paper.
- Roll out dough round on a floured work surface and place in springform pan so that dough sticks out a bit over the edge.
- Pre-bake dough in hot oven for about 10 minutes.
- Let pre-baked dough cool briefly and fill with the onion mixture.
- Bake onion tart for about 35-45 minutes, until golden brown and crisp.
- You can cut the finished onion tart with sumac into 12 equal pieces, garnish with some parsley and serve best still warm.