Palatine Bacon And Onion Cake

• 2 cups all-purpose flour
• 1 tsp granulated sugar
• 3/4 cup milk
• 3/4 oz fresh yeast crumbles or 3 3/4 tsp active dry yeast
• 2 1/2 tbsp butter, softened
• 1/2 lb smoked bacon, diced
• 1 2/3 lb onions, peeled and cut into thin strips
• 3 None spring onions, sliced
• 3/4 cup sour cream
• 3 None eggs
• 1 pinch grated nutmeg
• 2 tbsp breadcrumbs
• 1-2 tbsp oil

1. Mix the flour, sugar and 1/2 tsp salt in a bowl. Warm the milk, add the yeast and stir until dissolved. Stir the milk and yeast into the flour mixture, along with the butter. Place in a mixer and knead with the dough hook until a smooth dough forms. Cover and keep in a warm place for 40 mins.
2. Meanwhile, make the filling. Heat a pan over medium-high heat, add the bacon and cook until crispy. Add the onions and spring onions and saute for around 15 mins. Remove from the heat.
3. Grease and flour a 10 inch springform pan. Knead the dough again on a floured work surface with floured hands. Roll out into a 13 inch circle. Carefully transfer the dough to the prepared pan. Slightly press down the edge and leave in a warm place for another 30 mins.
4. Preheat the oven to 325u0b0F. Mix the sour cream and egg. Add the nutmeg and season to taste. Sprinkle the dough with the breadcrumbs and press it down again. Spread the onion mixture over the base and pour the egg mixture on top. Bake the tart on the bottom shelf of the oven for 50-60 mins. If necessary, cover it with aluminum foil towards the end. Remove from the oven and let rest for about 10 mins on a wire rack. Remove from the springform pan then cut into pieces and serve.

flour, sugar, milk, yeast crumbles, butter, bacon, onions, spring onions, sour cream, eggs, nutmeg, breadcrumbs, oil

Taken from recipes-plus.com/api/v2.0/recipes/16009 (may not work)