Zwiebelkuchen (German Onion Tart with Bacon)

Dough

• 150 ml Whole milk
• 7 g Active dry yeast
• 250 g Plain flour
• 1 tsp Fine sea salt
• 40 g Unsalted butter, softened

Topping

• 150 g Smoked pork belly
• 700 g Yellow onion
• 25 g Unsalted butter
• 1 tsp Caraway seeds
• ½ tsp Black pepper
• ½ tsp Fine sea salt
• 3 Egg
• 200 g Crème fraiche

1. Warm the milk until just lukewarm. Stir in the yeast and leave for 5 minutes until lightly foamy.
2. Put the flour and salt in a mixing bowl, then add the yeasted milk and softened butter. Mix, then knead for 8 to 10 minutes until smooth and elastic.
3. Cover the bowl and leave the dough to rise in a warm place until doubled in size. This usually takes about 45 minutes.
4. Meanwhile, cut the smoked pork belly into small pieces and fry in a large frying pan over medium heat until the fat renders and the pieces are lightly golden. Lift out to a plate, leaving the fat in the pan.
5. Peel and thinly slice the onions. Add the butter to the pan, then cook the onions with a pinch of the salt over medium-low heat for 15 to 20 minutes until very soft and sweet, but not browned.
6. Tip the onions into a bowl and leave to cool for 10 minutes so they do not scramble the eggs. Stir in the caraway seeds, black pepper, remaining salt, eggs and crème fraiche, then fold in the fried pork belly.
7. Heat the oven to 200°C (390°F). Roll out the dough and press it into a cake pan, bringing it slightly up the sides to form a rim.
8. Spread the onion mixture evenly over the dough. Bake for 30 to 35 minutes until the topping is set and the edges are deep golden.
9. Leave the tart to stand for 10 minutes before slicing so it holds together neatly. Serve warm, cut into wedges.

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