Wine Festival Tart · Baked Onion Custard
Zwiebelkuchen
Photo: Biezl / Wikimedia Commons · Public domain
It's traditionally eaten alongside cloudy new wine, or 'Federweißer' — a pairing so fixed that autumn wine-festival menus barely bother listing them separately.
A yeasted or shortcrust base is topped with a custard of eggs, cream, and heaps of slow-cooked onion, often scattered with bacon or caraway, and baked until set. Wine-village Besen taverns and autumn street festivals sell it warm by the slice.
Why it's made this way: Its season is tied to the local wine harvest, when new wine is still fermenting and this savory tart is the traditional food to cut its sweetness.
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