Tarte flambée Sauerland style

Ingredients for 4 servings:

• 250 g flour
• 50 g butter
• 20 g yeast
• 150 ml milk
• 1 pinch of salt
• 1 kg onion(s)
• 200 g smoked bacon
• 2 tbsp lard
• some salt and pepper
• 1 pinch of caraway seeds
• 250 ml sour cream
• 2 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Crumble the yeast, mix with lukewarm milk, and let it rise for a few minutes. Sift the flour. Then add the butter in small pieces. Stir in the yeast-milk mixture and knead everything into a dough. Let it rise in a warm place until doubled in size. Cut the bacon and onions into strips and sweat in lard until translucent. Let cool. Mix in the salt, pepper, and caraway seeds. Mix the cream with the eggs. Press the dough into a springform pan and pour the cooled bacon and onion mixture onto the dough, then pour the cream and egg mixture over it. Bake at 200°C for 35-40 minutes.