Recipe from Sabine
Please note, that this is a European recipe, so spoons are real spoons and not the American measuring unit.
230 g flour
1 egg yolk
½ teaspoon salt
3 tablespoons olive oil
300 g onion (s), blanched
125 g Bacon
100 g crème fraiche
100 ml water
1 tablespoon butter or oil for frying.
Mix the flour, two tablespoons oil, egg yolk, salt and 100 ml of water to a smooth dough. Knead the dough into a ball.
Coat that ball with the rest of the oil than wrap it in a saran wrap and set besite for about 30 min.
During this time cut Bacon into cubes, peel the onions, cut into rings. Fry Bacon with onions briefly and let them cool down.
While heading the oven to 240 ° C. Make two halfs of the dough and roll out two very thin circles. Put the creme fraiche and than the onion-bacon mix on it. Bake about 8 minutes in the preheaded oven.
It´s served with partially fermented young wine and lamb’s lettuce with apples.Image courtesy of put_the_needle_on_the_record on Flickr.com.