Juicy onion tart

Name: Juicy onion tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 100 g + 2 tablespoons + some butter; 150 ml Milk; 300 g + 100 g flour; 50 g Rye flour (Type 1150); 1⁄2 Cubes (approx. 21 g) Yeast; 7-10 Tbsp salt, ground caraway; 250 g streaky smoked bacon; 2 kg Onions; 600 g ripened cream; 5 Eggs (Gr. M)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

In southern Germany, autumn means not only rain, but also wine festival, Federweisser and onion tart. With this recipe, the northern lights also like to join in!

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

100 g + 2 tablespoons + some butter
150 ml Milk
300 g + 100 g flour
50 g Rye flour (Type 1150)
1⁄2 Cubes (approx. 21 g) Yeast
7-10 Tbsp salt, ground caraway
250 g streaky smoked bacon
2 kg Onions
600 g ripened cream
5 Eggs (Gr. M)

Directions

1
Melt 100 g butter and let it cool down. Warm the milk lukewarm. Sift 300 g flour and rye flour into a bowl, make a small depression and crumble yeast into it. Mix with the warm milk and a little flour from the rim to make a pre-dough.
2
Cover and leave to rise in a warm place for about 30 minutes.
3
Add lukewarm butter and 1 teaspoon salt and knead everything with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise in a warm place for another 1 hour until the volume has doubled.
4
In the meantime dice bacon finely. Peel and roughly dice the onions. Melt 2 tablespoons of butter in a large pan. Fry the bacon and onions until the onions are glassy but not browned. Leave to cool.
5
Mix onion-bacon mix with sour cream, 100 g flour and eggs. Season with salt and 1 tbsp. caraway seeds.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a baking tray (approx. 35 x 40 cm). Roll out the yeast dough to the size of the baking tray and place on top. Spread the onion mix on the dough.
7
Bake in a hot oven for 40-50 minutes. Take out, cut into pieces and arrange.