Onion Tart

A simple but delicious cake recipe:

(*) round baking sheet 28 to 32 centimeters in diameter For the dough, put the butter in the freezer for fifteen min. Pile flour on a surface. Grate cold butter directly into it on a rösti grater. Chop with a large knife until fine crumbs. Add wine and quickly combine by hand to form a dough. Cover and leave to cool. Butter the baking tray and also put it in a cool place.

For the topping, chop or slice the onions. Cut the bacon into strips or cubes. Fry in a non-stick frying pan without fat. Remove and degrease on kitchen roll.

Lightly fry the onions in the remaining bacon fat at a good temperature for ten minutes without browning. Sprinkle durum wheat semolina on top, mix. Now season with salt, pepper and nutmeg (freshly grated). Cover and let sit for ten to fifteen min at low temperature.

For the sauce, in a chrome steel pan, warm the butter. Add the flour and brown. Remove the skillet from the hot stove, add milk, stirring throughout. Bring to a boil, stirring, and simmer gently over low heat for ten to fifteen minutes, seasoning. Cool.

Roll out the dough on a little flour. Cover the baking tray with it. Prick the bottom tightly and leave to cool. Preheat the oven to 200 °C.

Mix the eggs. Add the sauce while stirring, then add the onions and season. Spread the mixture evenly on the pastry base.

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