Thuringian Onion Tart (Thüringer Zwiebelkuchen)

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. Add the sliced onions to the skillet with the bacon fat and cook until caramelized, about 15 minutes. Season with salt and pepper.
4. In a mixing bowl, combine the flour and cold butter. Use your hands to rub the butter into the flour until the mixture resembles breadcrumbs. Add 1 egg and a pinch of salt, then knead the dough until it comes together.
5. Roll out the dough on a floured surface and transfer it to a greased tart pan. Press the dough into the pan and trim off any excess. Prick the bottom of the crust with a fork.
6. In a separate bowl, whisk together the remaining egg and heavy cream. Season with salt and pepper.
7. Sprinkle the cooked bacon over the bottom of the tart crust, then top with the caramelized onions. Pour the egg and cream mixture over the onions.
8. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
9. Allow the tart to cool for a few minutes before slicing and serving.