Onion cake from the tray

Ingredients for 1 servings:

• 425 g flour
• 1 packet of yeast (dry yeast)
• 100 ml water, lukewarm
• ⅛ liter buttermilk
• 1 tsp salt
• 10 tbsp olive oil
• 1 kg onion(s)
• 200 g sour cream or sour cream
• 4 eggs
• 1 tbsp caraway seeds
• 350 g tomatoes, preferably cocktail tomatoes
• 1 bunch of parsley
• ½ bunch chives
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the flour, yeast, and salt. Add 6 tablespoons of oil, buttermilk, and water, and knead everything into a dough. Cover and let rise in a warm place (about 45 minutes). In the meantime, slice the onions into thin rings and fry them with the crushed garlic clove in 4 tablespoons of olive oil until translucent. Mix in 2 tablespoons of caraway seeds, salt, and pepper. Mix the sour cream with the eggs, finely chopped parsley, and finely chopped chives. Slice the tomatoes. Quickly knead the dough and roll it out on a baking sheet (lined with baking paper). First, spread the onions evenly on top, then the tomatoes, and finally the beaten eggs. Bake in the oven at 190°C for 40 minutes.