Vegetarian onion cake

Ingredients for 1 servings:

• 350 g flour
• 30 g fresh yeast
• 75 ml rapeseed oil
• 1 tsp sea salt
• 1 ½ kg onion(s)
• 400 g crème fraîche
• 3 eggs
• marjoram
• pepper
• herbal salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

for a baking tray

Place the flour, sea salt, and rapeseed oil in a mixing bowl. Dissolve the yeast in about 150 ml of warm water with a pinch of sugar and add to the remaining dough. Stir until smooth, then cover and let rise in a warm place for about 30 minutes until doubled in size. In the meantime, peel the onions and cut them into 1 cm wide rings. Sauté the onions in a little oil in a pan or saucepan and season with marjoram, herb salt, and pepper. Set aside and let cool. Preheat the oven to 200°C (fan oven). Place the dough on a floured work surface and roll out. Place on an oiled baking tray and press up the edges. Spread the slightly cooled onions on the dough. Mix the eggs with the crème fraîche and drizzle over the onions. Bake the onion tart for 30 minutes on the middle rack at 200°C (fan oven). Non-vegetarians can sprinkle 200g of diced bacon on the cake before baking, but this is absolutely not necessary for the delicious flavor.