Quick onion cake with puff pastry

Ingredients for 4 servings:

• 1 package of puff pastry, from the refrigerated section
• 150 g sour cream
• 3 tbsp rapeseed oil or sunflower oil
• 4 large onions
• 2 cloves garlic, finely diced
• 3 tbsp honey
• 100 g bacon or streaky bacon
• salt and pepper
• 1 tsp cumin, whole
• n. B. Cheese (Pecorino or Parmesan), grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the onions, halve them, and slice them into strips. Clean and finely dice the garlic. Cut the bacon into fairly large cubes. In the meantime, preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) using top and bottom heat. Place the puff pastry on a baking sheet on baking paper. Add a few tablespoons of sour cream or sour cream. You don’t need to use all of it. Spread it thinly so the puff pastry can rise nicely. Now heat the oil in the pan until very hot. First, cook the onion, garlic, and cumin for about 3 minutes until translucent. Then add the bacon and honey for another 2 to 3 minutes, then cook the bacon for a bit. Then remove the pan from the heat. Season to taste with salt and freshly ground pepper. Be careful with the salt! The fried bacon will give it a bit of a flavor. Stir thoroughly again and use a slotted spoon to remove the onion mixture from the pan, letting any excess fat drain off. Spread everything evenly on the puff pastry. Leave a small edge free, which will then rise nicely. Now place the baking sheet on the middle rack of the preheated oven. Depending on the quality of the puff pastry and the oven, the baking time is between 20 and 30 minutes. You’ll have to experiment. Check the onion tart every now and then after 20 minutes to see how browned it is. Once the onion tart is done, remove it from the oven and grate fresh hard cheese over it, if you like. A dry white wine goes wonderfully with it.