The best onion cake

Ingredients for 1 servings:

• 250 g flour
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp water
• 125 g butter, soft
• 120 g bacon, streaky
• 3 onions
• 100 g cheese (Gouda or Emmental)
• 4 eggs
• 100 ml whipped cream
• 100 ml crème fraîche
• Salt
• Pepper, freshly ground
• Nutmeg, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

To prepare, preheat the oven. Grease the base of a tart or springform pan. For the pastry, sift the flour into a mixing bowl. Add the remaining ingredients for the pastry and mix everything with a hand mixer (dough hook), first briefly on the lowest setting, then on the highest setting, until you have a dough. Shape the dough into a ball and roll it out into a circle (approx. 34 cm in diameter) on a lightly floured surface. Roll out two-thirds of the dough on the base of the prepared tart or springform pan. Shape the remaining dough into a long log, place it on the pastry case as a border, and press it onto the pan to create a rim about 2 cm high. Prick the base several times with a fork. Place the pan on the oven rack and pre-bake the base for about 15 minutes. Conventional oven: approx. 200°C (preheated) Fan oven: approx. 180°C (preheated) Gas mark 3-4 (preheated) Finely dice the bacon. Peel the onions and slice them into half rings. Fry the bacon in a pan. Add the onions, fry briefly, and let everything cool slightly. Coarsely grate or slice the cheese. Mix the bacon/onion mixture with the cheese, eggs, cream, and crème fraîche, and season with salt, pepper, and nutmeg. Spread the topping with a tablespoon over the pre-baked crust, return it to the oven on the rack, and bake for another 25 minutes at the same temperature. Serve the onion tart warm. It tastes great—even without bacon for vegetarians.