Onion Tart with Lightning Shortcrust Pastry

To begin, cook the dough and rest.

In the meantime, for the topping, remove the peel from the onions, chop them coarsely and fry them in the butter until translucent. They should not become too soft in the process. Add the clear soup and the cheese to the onions. Add the spices and stir until the cheese is melted.

Lightly grease the baking sheet. Roll out the dough and cover the baking sheet with it. Cut a 1.5 cm wide strip all around the edges and leave it on the baking tray for the time being. Mix the eggs. Brush the cut strips with the egg mixture and place them on the baking tray with the coated side as a border. Use the tines of a fork to make a pattern and brush thinly with the beaten egg. Stir the remaining egg into the onions and season repeatedly. Spread the onion mixture evenly over the base. Grind the pepper over it and sprinkle the cake with the caraway seeds. Place the onion cake on the lowest rack in the cold oven and bake at 240 degrees for 30-40 minutes. The surface should be lightly browned. The onion tart tastes best fresh from the oven.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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