Zwiebelkuchen (savoury onion tart) in a small tin from the airfryer

Name: Zwiebelkuchen (savoury onion tart) in a small tin from the airfryer
Prep time: 30 min
Cook time: 43 min
Total time: 73 min
Yield: 4 servings
Ingredients: 200 g plain flour (type 405); 1 tsp dried yeast; 1 pinch sugar; 1 tsp salt; 100 ml lukewarm water; 2 tbsp rapeseed oil; 750 g onions; 100 g streaky bacon (diced); 150 g soured cream; 2 piece eggs (medium); 1 tsp caraway seeds (whole); pepper to taste

A German classic from Rhineland-Palatinate: Zwiebelkuchen belongs with Federweißer in autumn, and in a small tin it works in the airfryer too, when heating the big oven for four portions is not worth it. A thin yeast base carries a thick topping of sweated onions, diced bacon and soured cream, seasoned with whole caraway seeds. In a closed tin the baking takes almost as long as in the oven, though; what you save above all is the long preheat.

⏱

Cook time

73 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

553 kcal

Calories

15 g

Protein

27 g

Fat

63 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.20 · ~€0.80/serving

Instructions

1
Mix the plain flour with the dried yeast, the sugar and the salt. Add the lukewarm water and one tablespoon of the rapeseed oil and knead everything into a smooth yeast dough.
2
Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
3
Peel the onions and cut them into fine rings. Heat the remaining rapeseed oil in a pan and sweat the onion rings in it with the diced streaky bacon until translucent.
4
Leave the onion mixture to cool completely, as hot, wet onions soften the base from underneath.
5
Whisk the soured cream with the eggs, the whole caraway seeds and the pepper and stir it into the cooled onions.
6
Stand a small square tin dry in the basket and check that air can circulate all round. Take the tin out again and grease it thinly.
7
Roll the yeast dough out on a floured work surface, lay it in the tin and press up a small rim. Spread the onion topping evenly over it and smooth it flat.
8
Preheat the airfryer to 170 °C.
9
Stand the tin centrally in the basket in a single layer, leaving space all round, and do not stack anything on top; a larger quantity needs a second batch. Cook at 170 °C.
10
Do not turn the tart, as the soft topping would run out. Carry on cooking at 170 °C until the custard has set and the edge is golden brown.