Sheet-Pan Onion Tart

Warm the milk in a small pot until only lukewarm. It should feel like warm bathwater.

• 200 ml milk

Pour the milk into a large bowl, crumble in the yeast, add the sugar and stir until the yeast dissolves.

• 1 yeast
• 1 tsp sugar

Add the flour, 1 tsp salt and 40 g soft butter. Knead for 8 minutes, until the dough is smooth and pulls away from the edge.

• 400 g flour
• salt
• 40 g butter

Cover the dough and let it rise in a warm place for 20 minutes. It will keep rising while the onions sweat.

Meanwhile, while step 4 runs

Meanwhile, peel the onions and halve them.

• 5 onions

Meanwhile, while step 4 runs

Cut the onion halves into thin strips.

Meanwhile, while step 4 runs

Cut the bacon into small cubes.

• 100 g bacon

Fry the bacon in the large pot over medium heat for 4 minutes, until the fat has rendered.

Add 30 g butter and the onions to the bacon, season with salt and sweat over medium heat for 20 minutes, stirring now and then, until they are soft and lightly golden yellow.

• 30 g butter
• salt

Meanwhile, while step 9 runs

Meanwhile, stir the sour cream, eggs, caraway, salt and pepper in a bowl until smooth.

• 200 g sour cream
• 3 eggs
• 1 tsp caraway seeds
• salt
• black pepper

Meanwhile, while step 9 runs

Preheat the oven to 190 °C convection.

Roll the dough on a floured work surface into a rectangle about 40 × 30 cm.

Grease the baking sheet with 10 g butter, lay the dough on it and pull the edges up slightly. Prick it several times with a fork.

• 10 g butter

Let the onion and bacon mixture cool briefly, then stir it into the custard.

Spread the topping evenly over the dough, all the way to the edge.

Slide the baking sheet into the hot oven and bake for 35 minutes, until the topping is set and the edge is golden brown.

Let the onion tart rest for 5 minutes so it is easier to cut.

Cut the onion tart into 12 pieces and serve warm.