1. Quickly grate 375 g flour, 1 tsp salt and butter into pieces with your hands until crumbly. Add 150 ml cold water and vinegar, knead until smooth. Leave to cool for about 1 hour.
Remove the skin from the onions and cut them into rings. Fry in batches in hot oil until golden, season. Cool.
3. grate cheese. Stir in milk and 40 g flour. Let it boil up while stirring. Boil at low temperature for about 5 minutes. Let cheese, up to 1/4, melt in it. Remove from heat. Stir eggs and sour cream, stir into sauce. Season to taste.
Roll out dough on greased, floured baking sheet into a round (approx. 40 O). Press up edges a tiny bit. Prick dough a few times. Spread onions evenly on top, pour sauce over. Sprinkle the rest of the cheese on top. Bake in a hot kitchen oven (electric oven: 200 °C /circulating air: 175 °C /gas: level 3) for approx. 35 minutes.
Extra tip Delicious with onion tart: Federweisser, a still fermenting, sparkling grape must, e.g. from Baden. Sweet and fruity at first, it becomes more tart and alcoholic as fermentation progresses. Always transport bottles upright. Enjoy fresh!
Duration of preparation: 1 1/2 hours
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Have fun with this fine cake!
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