John Myers
Ingredients for 1 servings:
- 310 g flour
- Salt
- Pepper, from the mill
- Nutmeg, ground
- 7 eggs (size M)
- 150 g lard
- 1 ¼ kg onion(s), sliced into thin rings
- 350 g bacon, streaky, cut into fine strips
- 3 tbsp oil (rapeseed oil)
- 400 g sour cream, 10% thick
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
best with delicious Federweißer or a red Rauscher
Knead the flour, salt, one egg, and lard into a dough. If necessary, knead in 3 tablespoons of cold water to achieve the consistency. Chill the dough for 30 minutes. Peel the onions and slice them into thin rings, cut the bacon into thin strips, and fry them in two tablespoons of hot rapeseed oil. Add the onions and sauté for 10 minutes until translucent, season with salt and pepper. Let the mixture cool. Whisk together the sour cream, the remaining 6 eggs, salt, freshly ground pepper, and a little nutmeg. Grease a 26cm tart tin. Roll out the dough on a lightly floured surface, line the tin with it, and press up the edges. Pour the onion mixture and egg mixture into the tin. Bake in a preheated oven (E200° fan 180°) for 40-45 minutes. Nutritional values per piece: Kcal: 470 E: 11g F. 35g KH: 24 BE 2
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