German Onion Tart

Warm the milk until just lukewarm. Dissolve the dry yeast in it, add the flour, softened butter and salt, and knead into a soft, elastic dough. Cover the bowl and leave the dough in a warm place for 60 minutes to rise.

Peel the onions and slice into thin half-rings, and cut the bacon into small cubes.

Heat the oil in a large skillet and fry the bacon for 3–4 minutes. Add the onions and caraway seeds, stir, cover with a lid and simmer over low heat for about 20 minutes, stirring occasionally. Remove from the heat and let cool until warm.

Whisk the eggs with the sour cream, salt and black pepper until smooth.

Roll out the dough into a circle about 5 mm thick and transfer it to a 26 cm baking pan, shaping edges to form a rim.

Combine the warm onion-bacon mixture with the egg and sour cream filling, spread it over the dough and level it out.

Bake the tart in an oven preheated to 200 °C for 35–40 minutes, until the top is golden and the filling has set. Let the tart rest for 10 minutes before serving warm.