Tarte preparation

onion mixture

  • 200 g of bacon
  • 600g onions
  • 1 tbsp oil
  • 2 tablespoons flour
  • 1/8 l of wine (ideally a kerner)
  • 150 g of grated cheese (Gouda)
  • 200 ml sweet cream
  • salt and pepper

yeast dough

  • 400 g of flour
  • 1 P. dry yeast
  • 100 ml of wine (Kerner)
  • 100 ml of warm water
  • 100 ml of oil
  • 1 pinch of salt and sugar each
  • 4 tbsp breadcrumbs

Dice the onions into rings and the bacon. Fry in the oil, dust the flour and deglaze with wine; Stir for 10 minutes, stir in the cream and cheese, season with salt and pepper; Allow to cool slightly.

For the dough, knead flour, yeast, wine, warm water, oil, salt and sugar until the dough comes off the ground. Roll out the yeast dough, place on a greased tray and sprinkle with breadcrumbs. Do not let the yeast dough!

Spread the onion mixture on the dough and bake for 40 min. At 200 degrees (gas level 3-4, convection 180 degrees); Serve warm.

Recipe by Gabriele Weber, Weingut Weber, Fürfeld
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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