Onion Tart – Tarte a l’Oignon

A cake recipe for all foodies:

Make yeast dough: Make a dampfl with crumbled fresh yeast, 2 tbsp flour and 3-4 tbsp water. Leave in a warm place for 15 minutes. Pour the remaining flour into a large bowl. Knead dampfl, oil, leftover egg, water, salt with flour (hand mixer with dough hook helpful). Form a ball and knead even more with your fists until homogeneous.

Let dough rise for half an hour in a warm place with a kitchen towel closed. Lightly dust risen dough with flour and knead again thoroughly. Form a ball, roll it out and spread a large cake pan greased with oil with a higher edge (at least 3 cm) with the dough. Prick the bottom and edges evenly with a fork. Topping: remove the skin from the onions and dice them.

Drinking suggestions: Alsatian Riesling

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