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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 version made in southern Germany and in Alsace, France. Think thin crust pizza with minimal toppings. Pair with Johnson Estate Riesling.
  • 1 large portion of pizza dough
  • 2 tbsps olive oil
  • 3 ozs chopped bacon (or more)
  • 1 medium onion, thinly sliced or finely chopped
  • 1/2 cup grated Swiss or Gruyère 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 450ºF.

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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