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Johnson Estate Winery

Alsatian Onion Tart

Alsatian Onion Tart
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Here’s the French version of Onion Tart/Kuchen. Think thin crust pizza with minimal toppings. This version was prepared for Johnson Estate’s 2014 Riesling Celebration by CJ’s Pizza, Westfield, NY.
  • 1 large portion of pizza dough
  • 2 tbsps olive oil
  • 3 ozs (or more) of chopped bacon
  • 1 medium onion, thinly sliced or finely chopped
  • 1/2 cup grated Swiss or gruyere cheese
  • 1/2 cup grated mozzarella
  • 1/2 cup good quality Parmesan cheese (optional)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp caraway seeds
  • 1 tbsp chopped chives (optional)

Preheat oven to 450 degrees.
Roll the dough out thinly with a rolling pin to fit a greased 14 x 16 inch baking sheet or a pizza stone. The stone can be sprinkled lightly with coarse corn meal.

Heat one tablespoon of olive oil and sauté the onion gently for five minutes until golden brown. Remove from skillet and add second tablespoon of olive oil and sauté chopped bacon until it is lightly browned. Remove from pan and drain on paper towels. Lightly sprinkle cheeses, onion, bacon, spices and herbs on the pizza dough. Bake for 20 minutes until the tart is lightly browned. 

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