Sheet Pan Onion Tart

Put the flour, softened butter, 1 egg and a pinch of salt into a large bowl.

Warm 250 ml milk to lukewarm and dissolve the fresh yeast completely in it.

Add the yeast-milk to the flour and knead everything into a smooth, elastic dough.

Cover the dough and let it rise in a warm place for about 30 minutes.

In the meantime, peel the onions and cut into thin rings; cut the bacon into strips.

Heat oil in a pan, fry the bacon until crisp, add the onions and sauté for 5–8 minutes; season with salt, pepper and caraway and then let cool.

Preheat the oven to 175 °C fan (200 °C conventional) and grease a baking sheet.

Briefly knead the dough and roll it out evenly on the greased baking sheet.

Spread the cooled onion-bacon mixture evenly over the dough.

Beat 4 eggs with sour cream and 100 ml milk and season with salt, pepper and nutmeg.

Pour the egg-milk over the onions and bake the onion tart for 30–35 minutes until the surface is golden and set.

Let the onion tart cool briefly, cut into pieces and serve sprinkled with finely chopped parsley.