Preparation (about 45 min):
Flour on a surface form, make a dent, add egg yolk, a tiny bit of water, butter to the flour edge form, season with salt and nutmeg and knead from the outside a nice smooth dough. Rest the dough in about 30 min, roll out thinly and place in a cake pan.
Prick the bottom of the dough a little bit with a fork, smooth the dough wall.
Peel onions, cut into strips and sauté in hot olive oil until translucent – cool.
Mix well sour cream with eggs, season with pepper, salt, nutmeg. Fold in parsley, garlic, chives and 100 g of spring rolls and onions. Fill the quantity into prepared pie dish. Spread slices of smoked bacon and 100 g of spring garlic pieces evenly over the top. Spread slices of wine cheese evenly over the top and sprinkle with thyme. Bake the onion tart in a heated oven at 170 degrees (gas mark 3) for 30 to 35 minutes.
After baking, cut into cake pieces and bring to the table as a whole.
Tip: Serve with feather wine.
Our tip: Use a deliciously spicy bacon for a delicious touch!