You will need: Fireclay bricks / Spacer grid / Extendable grill grate
Working hours: 50 minutes
Baking: approx. 40-45 minutes

Preheating: approx. 15 minutes
Top heat: approx. 220-250°C

Ingredients:

(for 1 baking tray)

For the yeast dough:

• 150 ml lukewarm milk
• 1 pinch of sugar
• 15 g yeast (room temperature)
• 270 g wheat flour type 550
• 30 g wholemeal rye flour
• 1 ½ tsp salt
• 60 g soft butter

For the topping:

• 2 tablespoons clarified butter or frying oil
• 200 g bacon, diced
• 200 g brown mushrooms, sliced
• 1.5 kg onions, roughly diced
• 2 tsp caraway seeds, ground
• 4 eggs
• 400 g sour cream
• 200 g Emmental cheese, grated
• Salt, pepper, nutmeg

In addition:

• some flour for the work surface
• Butter for the tray
• 2 tbsp chives rolls

For the yeast dough:
Pour the milk and sugar into the mixing bowl of the food processor and dissolve the yeast in it. Add the icing ingredients and knead into a smooth dough for approx. 10 minutes.

Cover the dough and leave to rise at room temperature for approx. 60 minutes.

During this time, heat the Merklinger to approx. 220-250°C and prepare the topping.

For the coating:
Heat a large cast-iron pot on the firebricks in the Merklinger.

Then place on the grill rack over the fire and melt the clarified butter in it.

Sauté the bacon, onions and mushrooms until the onions are translucent but not browned. If necessary, simply move the fire under the firebricks. Season with salt, pepper and caraway and leave to cool.

Meanwhile, grease a baking tray and roll out the yeast dough to the size of the tray on a lightly floured work surface and place on the tray.

Mix the eggs and sour cream in a bowl until smooth. Mix in the cheese and season with salt, pepper and nutmeg.

Mix the mixture into the cooled onions and spread over the dough.

Add a few more logs and push the fire all the way back on the firebrick side.

Place the tray on the spacer rack on the firebrick and bake the onion tart at 220-250°C for approx. 40-45 minutes until golden brown.
Turn the baking tray through 180° once during the baking time.

Remove the onion tart from the Merklinger, sprinkle the chive rolls on top and serve.

The onion tart can be eaten hot, lukewarm or cold.

Tip:

Without the bacon, it makes a great vegetarian dish.

A sparkling Federweißer goes well with it.