Flour with salt on surface form, press a small indentation in the center. Pour in egg, evenly distribute butter in flakes around the edge.
Quickly knead into a smooth dough and rest with the lid closed for at least 45 min. Clean onions, cut into thin slices. Heat butter in a frying pan, sauté onions with half of the butter. Season with salt and pepper. Remove gristle from bacon, cut into narrow strips. Coarsely grate the cheese. Stir milk, cream and eggs with a whisk. Season with salt, pepper and nutmeg (freshly grated). Sprinkle the surface with flour. Roll out the dough and line the ovenproof gratin dish (diameter 25-28 cm) with it. Cut any dough that sticks out of the pan into small pieces. Place the sautéed onions on the dough. Sprinkle with bacon and cheese, place in oven preheated to 180 degrees. Bake for 3 minutes, then pour 1/3 of the cream-egg liquid over it. Bake for another 5-7 min, then empty the rest of the liquid into the pan. Bake in 45 min until golden brown. Clean leaf lettuce, make a marinade with vinegar, oil and strained blue cheese. Serve the spring onion tart with the marinated leaf lettuce.
Velvety red wine
Our tip: use a deliciously spicy bacon for a delicious touch!
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