Mini Onion Tarts

Mini Onion Tarts
Kleine Zwiebelfladen
Individual sized tarts start from a bread mix base, with onion slices, garlic and Black Forest ham baked in seasoned sour cream.
Course Appetizers
Keyword Oktoberfest
Servings 6


  • 1 package bread mix 500 g, such as Seitenbacher sour dough mix
  • 2 large onions sliced thinly
  • 2 large garlic cloves crushed
  • 3 tablespoons rapeseed oil
  • 7 oz Black forest ham chopped, 200 g
  • 2 egg yolks
  • 4 tablespoons sour cream
  • pinch grated nutmeg
  • sea salt and freshly ground black pepper


  • Make up the bread dough according to instructions on the package. Divide dough into six balls and roll out to the size of a salad plate on a lightly floured board. Place on two non-stick baking sheets and press down in the center to form slight hollows. (This is so the egg yolk mix doesn't run off the topping.)
  • Prick the bases. Set aside to rise slightly while you make the toppings. Preheat the oven to 400 degrees F.
  • Sauté the onions and garlic in the oil for about 15 minutes until softened and golden brown. Remove with a slotted spoon and drain on paper towels, seasoning lightly.
  • Add the Black Forest ham to the pan and fry until slightly crisp. Don't over-crisp as it will be baked later.
  • Spread the onion between the six bread rounds and scatter over the ham. Beat the egg yolks with sour cream and seasoning plus a pinch of nutmeg.
  • Spoon over the six rounds. Bake for 10 minutes then reduce temperature to 350 degrees and bake for another 10 minutes until the dough is cooked. Remove onto a wire rack and cool.
  • Serve warm.
Recipe courtesy of Roz Denny, Modern German Food

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