Onion cake without eggs and cheese

Ingredients for 2 servings:

• 4 large onions
• 1 tbsp butter
• 1 tbsp bacon cubes, lean
• 2 tbsp crème fraîche
• 2 tbsp milk
• Salt and pepper, white
• nutmeg
• 1 pack of puff pastry, 400 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with ready-made puff pastry

Peel and quarter the onions, then slice the quarters into fairly thin slices. Dice the lean bacon. Sauté both in the melted butter until nicely browned and the onions have softened. This takes 15 to 20 minutes, stirring the pan frequently. Meanwhile, mix the crème fraîche with the milk so it’s easy to pour. Season with salt, nutmeg, and plenty of white pepper. Pour the finished puff pastry into a tart tin. You’ll have some leftover puff pastry, which you can keep until the next day if you reseal the foil. Pour the onion mixture onto the pastry, then the crème fraîche mixture. Immediately place in the preheated oven and bake at 250°C (top/bottom heat) for about 20 minutes. Keep a close eye on the onion tart for the last 10 minutes. When the dough has risen nicely around the edges of the tin, the surface is bubbling, and the first dark brown spots appear, the onion tart is done and needs to be removed from the oven quickly. Otherwise, it’s likely to burn. The only challenge is getting the two portions out of the tart tin with a spatula without it collapsing.