Onion tart with Camembert and bacon

Ingredients for 1 servings:

• 300 g wheat flour
• 4 tsp baking powder
• 5 tbsp oil (e.g. rapeseed oil)
• 200 ml buttermilk
• Salt
• 12 onions
• 3 tbsp oil
• 3 cups of cream cheese (fresh country cream)
• 2 packs of Camembert(s) (55% fat)
• 1 tsp caraway seeds
• salt and pepper
• nutmeg
• 1 tbsp parsley, chopped
• 6 eggs
• 200 g bacon, streaky, in thin slices
• Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a very moist and incredibly delicious onion cake variation!

Peel the onions and slice into rings. Heat the oil (3 tbsp) in a saucepan and sauté the onions for about 30 minutes, stirring frequently. Meanwhile, for the dough, put the wheat flour and baking powder in a bowl. Add the oil, buttermilk, and a pinch of salt and knead everything well. Roll out the dough on a greased baking sheet. For the topping, generously remove the rind from the Camembert, cut it into small pieces, and mash it with a fork. Whisk the cream until creamy and mix with the Camembert. Add the eggs and the slightly cooled onions and mix everything together. Season with caraway seeds, salt, pepper, and nutmeg and spread over the dough. Cover with the bacon strips and bake at 200°C for about 45 minutes. Serve sprinkled with freshly chopped parsley.