Onion tart with chilli

In the autumn season, it is typical in the Palatinate to serve new wine with onion tart. For the real chilli heads, we have therefore put together a new version of the classic - onion tart with an extra portion of chilli!

Ingredients for 1 onion tart:

For the dough:

1 cube yeast (42 g)
250 ml lukewarm milk
1 tsp sugar
400 g flour
a little salt
1 pinch of chilli powder (to taste)
4 tbsp oil

For the topping:

1 kg vegetable onions
250 g streaky bacon
4 tbsp oil
a little salt and pepper
2 tsp caraway seeds
3-4 pickled chillies (according to spiciness)

For the glaze:

5 eggs
200 g crème fraîche
200 g grated Emmental
a little salt and pepper
1 pinch of nutmeg
1 bunch chopped parsley
2 tbsp chili flakes

Preperation:

Dough preparation:

Warm the milk a little. Put the flour in a bowl and make a well in the middle. Add the sugar, salt, chilli powder and oil to the well and also crumble the yeast into the well. Pour over the warm milk. Work the mixture into a smooth dough with a hand mixer. Cover the dough and leave it to rise in a warm place for about 20 minutes, until it has about doubled in volume.

For the topping:

Peel the onions, rinse, quarter and then cut into thin slices. Cut the bacon into fine cubes and fry in a pan in a little oil, add the onions and fry as well. Add the onions and bacon with salt, pepper and caraway seeds. Stir-fry for about another 5 minutes until the onions are translucent. Cut the pickled chillies into fine rings and set aside. When the onion mixture has cooled down a little, fold in the chilli rings.

For the glaze:

Crack the eggs one at a time and place in a bowl. Add the crème fraîche, cheese, chilli flakes, salt, pepper and nutmeg and mix everything together. Wash, shake off and finely chop the parsley, then fold into the mixture as well.

Further preparation:

Mix the topping and the icing, then set the mixture aside until the dough has been processed.

Knead the dough firmly once more and roll it out on a work surface covered with flour to the size of the baking tray. Place the dough on the tray, form a border and pour the topping mixture on top and spread it out. Spread the icing mixture on top and bake the onion tart in a preheated oven (180 °C convection oven) for about 30-35 minutes.