From Foiled Pizza Plans to a French Classic: Why Saturday Dinner Can Be a Delicious Surprise
Spoiler: It involves caramelized onions, crispy bacon, and a tart that’s as comforting as it is easy to make. Ready to indulge in a little French-inspired magic?
Today is Saturday. Not that it matters much—because honestly, what does the day of the week have to do with what’s for dinner? But I’ll admit, I started the day with grand plans for a homemade pizza. You know, the kind of dough that promises an airy, bubbly crust after 66 hours of resting and rising, with all the glory of a professional pizzeria. What I didn’t realize until today was that my schedule, enthusiasm, and patience were no match for that recipe. So, pizza? That’s going to have to wait.
Standing there in my kitchen, I was faced with the all-too-familiar dilemma: What now? What can I whip up that’s not only quick but also feels like a bit of an indulgence—a meal that gives me the satisfaction I was looking forward to with the pizza, but without requiring half a week’s preparation?
After some rummaging and mental gymnastics, inspiration struck. Forget pizza for now, and go for something that’s been a favorite of mine during the autumn months—a French bistro classic that always delivers, no matter the day or mood: Tarte à l’oignon Alsacienne, or Alsace Onion Tart. It’s one of those dishes that somehow feels both rustic and refined, and the combination of flaky crust, sweet, caramelized onions, and savory bacon is practically a warm hug in edible form.
I know, I know… "Bacon and onions? That’s your pizza replacement?" But hear me out. The beauty of this tart is that it’s more than the sum of its parts. As the onions slowly soften and caramelize in the rendered bacon fat, they become something magical, transforming from pungent to mellow, sweet, and oh-so-comforting. Plus, no 66-hour wait. Just a few ingredients, a bit of time, and a kitchen filled with the aroma of something far more satisfying than a plan that never materialized.
The result? A tart that can be eaten hot from the oven, warm from the counter, or even cold from the fridge—though my personal favorite is when it’s cooled just enough that it’s still warm but not piping hot. Each bite is a symphony of flavors, and for tonight, that’s exactly the kind of comfort I was looking for.
I’d initially thought about sharing a different recipe with you today—*Kalter Hund*, a no-bake German chocolate cake dessert that’s pure nostalgia wrapped in layers of biscuits and cocoa. But that’s a story for tomorrow. Tonight is all about this tart and the unexpected delight of finding something perfect to fill the space where pizza might have been.
So, if you’ve ever found yourself derailed by a recipe that asks for more than you can give, know that sometimes the simplest solutions can be the most satisfying. And hey, Saturday or not, a warm *Tarte à l’oignon Alsacienne* is always a good idea.
Alsace Bacon-Onion-Tart
The quantities in this recipe make two portions. Simply scale up the ingredients to serve more people!
Dough
125 g (1 cup) flour
62.5 g (¼ cup + 1 tbsp) butter
½ tsp salt
50 ml (1.7 fl. oz.) water
Topping
140 g (1 cup) white onions, sliced lengthwise
140 g (1 cup) Roscoff onions, sliced lengthwise
20 g (2 tbsp) shallots, sliced lengthwise
2 cloves garlic, finely chopped
50 g (¼ cup) fatty bacon, diced and rendered
70 g (⅓ cup) pork belly, finely diced and rendered
2 egg yolks and 1 egg
75 ml (2.5 fl. oz.) cream
75 ml (2.5 fl. oz.) milk
Salt
Pepper
Cayenne
Nutmeg
1 pinch of Sugar
½ tbsp oil
Pinch of nutmeg
a handful of shredded Gratin or Pizza Cheese
Preparation
Prepare the Dough:
In a bowl, mix the flour, salt, and small pieces of butter until it resembles wet sand. Add the water bit bit bit and knead everything until has just come together (to ensure a flakyness of your crust). Shape it into a ball, wrap it in plastic wrap, and let it rest in the fridge for 1 hour.Blind Bake the Dough:
Preheat the oven to 180°C (356°F). Roll out the dough as thin as possible and place it in a tart pan with a diameter of approximately 8-9 inch (20-23cm). Cover with parchment paper and dried beans. Blind bake the dough for 15 minutes. Remove from the oven and take out the beans and parchment paper.Meanwhile, Render the Bacon:
In a pan over medium heat, render the fatty bacon cubes until golden and crispy. Remove the bacon and set it aside on a plate lined with paper towels to drain. Using the same pan, render the finely diced pork belly until golden brown. Remove and drain in the same manner, keeping the fat in the pan.Sauté the Onions and Garlic:
Using the remaining bacon fat in the pan, add the white onions, Roscoff onions, shallots, and chopped garlic. Season with a pinch of brown sugar, salt, and black pepper. Sauté on low heat for about 20 minutes, stirring occasionally, until the onions are soft, fragrant, and golden. Let cool slightly.Prepare the Egg Mixture:
In a bowl, whisk together the egg yolk, whole egg, cream, and milk. Season with salt, pepper, a pinch of cayenne pepper, and a pinch of nutmeg.Mix Bacon, Onions, and Egg Mixture:
Once the onion mixture has cooled to lukewarm, mix it thoroughly with the egg mixture, along with the rendered bacon, to ensure the eggs are evenly seasoned.Assemble the Tart:
Once the tart shell has finished blind baking, pour the bacon-onion-egg mixture into the shell, spreading it evenly.Bake the Tart:
Bake in the oven for an additional 20 minutes. After 20 minutes, sprinkle some shredded cheese for gratin or pizza on top (ideally a golden variety) and continue baking for another 10-15 minutes until the tart is just slightly jiggly in the center. Turn off the oven, open the door a couple of inches, and let the tart rest inside for another 10-15 minutes. This resting period is crucial, as it helps the tart set. The tart can be served warm or at room temperature.
Tip for Freezing and Reheating:
To freeze the tart, allow it to cool completely. Remove it from the tart pan and wrap tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect the tart from freezer burn while preserving moisture. It can be stored in the freezer for up to 2 months.
To reheat:
In the Oven (recommended):
Remove both the plastic wrap and aluminum foil. Re-wrap the tart loosely in fresh aluminum foil and place it in a preheated oven at 160°C (320°F). Bake for 20-25 minutes if reheating from frozen, or for 10-15 minutes if reheating from the fridge. Remove the foil for the last 5 minutes to allow the crust to crisp up.In the Microwave (if needed):
Remove all wrapping (plastic and foil). Place the tart on a microwave-safe dish and cover with a microwave-safe lid or another plate. Reheat on medium power for 2-4 minutes, checking periodically until heated through.
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Enjoy your slice of and thank you for being a part of this journey!
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Delicious!