Greek onion and red wine tart

Ingredients for 1 servings:

• 200 g whole wheat flour
• 1 tsp dry yeast
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp olive oil
• 100 ml water, warm
• 300 g onion(s), peeled and weighed
• 1 tbsp powdered sugar
• 200 ml red wine
• ½ vanilla pod(s)
• 1 tbsp honey
• 1 bay leaf
• 150 g sheep’s cheese
• 100 ml cream
• 2 eggs
• 1 tsp thyme, dried
• ½ tsp Pul Biber
• 2 pinches of nutmeg
• Salt and pepper, freshly ground
• 15 g butter, melted
• Olive oil for greasing the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

with sheep’s cheese cream

Knead the dough ingredients into a yeast dough and let it rise in a warm place. In the meantime, halve the peeled onions and slice them into thin strips. Lightly caramelize the powdered sugar in a saucepan, add the sliced ​​onions, and deglaze with the red wine. Add the bay leaf, vanilla pod (sliced ​​lengthwise), honey, allspice, salt, and pepper. Let the onion mixture simmer until no liquid remains. Remove the bay leaf and vanilla pod and let it cool. For the feta cheese cream, crumble the feta cheese slightly and mix with the cream, Pul Biber, thyme, and nutmeg. Puree with a hand blender and season with salt and pepper. Knead the risen yeast dough and roll it out slightly larger than the base of the springform pan (25 cm Ø). Brush the base and sides of the springform pan with a little olive oil, place the dough sheet on top, and shape a rim about 1 1/2 cm high. Brush the dough with melted butter, spread the cooled onions on top, and let it rise for about 20 minutes. Preheat the oven to 220°C. Spread the feta cheese mixture over the onions, smooth it out, and bake for about 20 minutes.