Sheet Pan Onion Tart

Method

1. Melt the butter. Warm the milk until lukewarm and dissolve the sugar and fresh yeast in it.
2. Put the flour, 1 tsp salt, 1 egg and the melted butter in a large bowl. Add the yeast milk and knead everything into a smooth dough.
3. Cover the dough and let it rise in a warm place for about 45 to 60 minutes, until it has visibly doubled in size.
4. Peel the onions and cut them into fine rings or strips. Dice the smoked bacon.
5. Fry the bacon cubes in a large pan without additional fat until crispy, then remove and set aside.
6. Add the rapeseed oil to the pan and sauté the onions over medium heat for about 15 to 20 minutes until golden brown and soft. Season with salt and pepper and let cool.
7. Preheat the oven to 200 °C (top/bottom heat).
8. In a bowl, mix the soured cream, the remaining 3 eggs, caraway seeds, salt and pepper. Add the sautéed onions and fried bacon and mix well.
9. Roll out the yeast dough on a greased baking sheet (approx. 30 x 40 cm) and form a small edge.
10. Spread the onion topping evenly over the dough.
11. Bake the onion tart in the preheated oven for about 30 to 40 minutes, until the topping is golden brown.
12. Remove the onion tart from the oven and let it cool slightly before serving.