Onion Tart

For the onion tart, make a yeast dough from the ingredients of the base.

Sift the flour into a bowl, add the yeast and knead with 1/8 lt. lukewarm water. Add the olive oil and 1 teaspoon of salt. Add water or flour if necessary.

Keep the dough warm and let it rest for half an hour, it should have risen.

In the meantime, peel the onion and cut it into rings.

Preheat the oven to 180 °C.

Cut the bacon into small cubes and fry them in a pan. Add the onion rings and fry until the onions are soft.

In a bowl, mix the sour cream with the eggs and season with caraway seeds, salt and pepper.

Press the yeast dough into a large baking dish (or springform pan), pulling up the edges.

Spread the onion mixture on the dough and spread the egg-cream mixture on the onions.

Bake the onion cake in the preheated oven for about 25 minutes, until the dough is crispy and the cream-egg mixture has set.

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