Onion tart

As much as I love making a quiche lorraine, there is a need to branch out from a beloved dish and try something new. The classic onion tart has appealed to me, and I have made a very similar dish a cheese and onion pie (recipe from the lovely Simon Hopkinson). Now this recipe uses 2 kilos of onions and which struck me was will there be a soggy bottom (one of the favourite sayings from the Great British Bake Off)? Not with this recipe as it uses a very unusual method of pastry; most pastry uses flour, butter and water or egg to bind. Not this one, the base for the onion tart uses flour, milk and yeast which is then molded into a a dough, left to rise for an hour, then kneaded out again, left to rise, rolled out then blind baked with the par cooked onions and bacon. This obviously isn't a dish to make if you are in a hurry but if you are having a lazy weekend and fancy a laid back supper this onion tart served with salad and garlic bread is the dish for you.
Here is how my onion tart turned out:

Onion tart

A slice of onion tart:

Slices of onion tart

No soggy bottom:

Ingredients for onion tart
250g plain flour
7g dried yeast
125ml lukewarm milk
125g butter
1/4 teaspoon salt
2 kilos red onions, thinly sliced
2 eggs
55g bacon finely diced
1/4 teaspoon caraway seed
3 egg yolks
185ml cream

Method
1) Use a 28 cm spring form tin or pastry flan; grease the tin. Place flour in the bowl and make a well in the centre. Sprinkle the yeast onto the milk. Pour into the well in the centre. Sprinkle yeast onto the milk. Pour into well; sprinkle flour from the sides. Cover and let rise in a warm place for 15 minutes.
2) Add 1 tbsp butter and the salt to yeast mixture. Knead into a dough. Cover and leave to rise in a warm place for 30 minutes. Knead vigorously for 10 minutes; leave to rise for a further 30 minutes.
3) Preheat the oven to 220C (gas mark 7). In a frying pan, heat remaining butter and fry the onion until transparent. Whisk the eggs in a bowl; stir in the onions.
4) Roll out dough to lint the tin. Pour in the mixture; sprinkle with the bacon and caraway seeds. Bake for 10 minutes. Reduce oven temperature to 180C. Combine the egg yolks, a pinch of salt and the cream. Pour mixture over tart; bake a further for 50 minutes.