Schwäbische Fastnets Dinnele - Small tarte flambée with bacon and onions

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix flour and 1 teaspoon salt in a bowl. Add 120 g lard. Dissolve yeast in approx. 300 ml lukewarm water and add. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth, supple dough. Cover and leave to rise in a warm place for 45-60 minutes

2. 2

   Onions peel, halve and cut into half rings. Remove the rind from the bacon and dice the bacon finely. Put the bacon in a large, hot pan and fry briefly. Remove and heat 30 g of lard in hot bacon fat. Add onions and fry for 8-10 minutes until soft and transparent, turning. Stir in bacon and caraway and season to taste with about 1 tsp salt and a little pepper. Let cool down a little bit

3. 3

   Mix sour cream, eggs, approx. 1 teaspoon salt and a little pepper briefly. Put it in a cold place. Form the dough into a thick roll and cut it into 16 pieces of the same size. Roll out to flat, oval flat cakes (approx. 10 x 22 cm) on a floured work surface. Place approx. 4 flat cakes on a baking tray lined with baking paper and brush each with 1 tbsp. sour cream. Spread some onion and bacon mixture on each and sprinkle with 2-3 tbsp. sour cream again.

4. 4

   Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes one after the other. Wash chives, shake dry and cut into fine rolls. Sprinkle the finished cake with chives

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
25 g

PROTEINS
10 g