Onion cake in a tart tin

Ingredients for 1 servings:

• 300 g flour
• 20 g yeast
• 6 tbsp oil
• 150 ml water
• Salt
• 3 onions
• 50 g butter
• 300 g crème fraîche
• 3 eggs
• 150 g bacon, finely diced

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

with vegetable onions and bacon

Mix flour, yeast, salt, oil, and water to make a smooth yeast dough (you don’t even need to dissolve the yeast in a food processor beforehand). Let the dough prove for about 45 minutes. Preheat oven to 200°C. In the meantime, peel the onions, quarter them, and slice them crosswise. Sauté them in the butter until translucent. Whisk the crème fraîche and eggs and add them to the onions. Roll out the dough and place it in a greased tart tin, trimming the dough 1-2 cm above the edge (this works best with standard scissors). Spread the topping over the yeast base and sprinkle with bacon. Fold in the overhanging edge and bake in the preheated oven at 200°C for about 50 minutes. The overhanging edge, which will later be folded inwards, prevents the filling from leaking out.