Summary

Ingredients

For the dough:

• 250 g flour
• 1 egg (s)
• 1 pinch (s) salt
• 2 tablespoon water
• 125 g butter, soft

For covering:

• 120 g bacon, streaky
• 3 onion (s)
• 100 g cheese (Gouda or Emmentaler)
• 4 egg (s)
• 100 ml whipped cream
• 100 ml crème fraîche
• salt
• Pepper, freshly ground
• Nutmeg, grated

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Instructions

1. To prepare, preheat the oven. Grease the bottom of a tart pan or springform pan.
2. For the dough, sieve the flour into a mixing bowl. Add the remaining ingredients for the dough and use a hand mixer (dough hook) to first briefly set the dough to the lowest, then the highest to form a dough. Shape the dough into a ball and roll it out into a circle (Ø approx. 34 cm) on a lightly floured work surface.
3. Roll out two thirds of the dough on the base of the prepared tart or springform pan. Shape the rest of the dough into a long roll, place it on the dough base as an edge and press it against the mold so that an edge about 2 cm high is created. Prick the bottom several times with a fork. Put the tin on the wire rack in the oven and prebake the base for about 15 minutes.
4. Top / bottom heat: approx. 200 ° C (preheated)
5. Hot air: about 180 ° C (preheated)
6. Gas: level 3-4 (preheated)
7. Finely dice the bacon. Peel the onions and cut into half rings. Fry the bacon in a saucepan. Add the onions, sauté briefly and let everything cool down a little. Roughly grate the cheese or cut into slices. Mix the bacon / onion mixture with cheese, eggs, cream and crème fraiche and season with salt, pepper and nutmeg.
8. Spread the topping on the pre-baked base with a tablespoon, slide it back into the oven on the wire rack and bake for 25 minutes at the same temperature.
9. Serve the onion cake warm.
10. Tastes great - even without bacon for vegetarians.