Zubereitung

1. 1

   Mix the plain flour with the dried yeast, the sugar and the salt. Add the lukewarm water and one tablespoon of the rapeseed oil and knead everything into a smooth yeast dough.

2. 2

   Cover the dough and leave it to rise in a warm place until it has visibly increased in size.

3. 3

   Peel the onions and cut them into fine rings. Heat the remaining rapeseed oil in a pan and sweat the onion rings in it with the diced streaky bacon until translucent.

4. 4

   Leave the onion mixture to cool completely, as hot, wet onions soften the base from underneath.

5. 5

   Whisk the soured cream with the eggs, the whole caraway seeds and the pepper and stir it into the cooled onions.

6. 6

   Stand a small square tin dry in the basket and check that air can circulate all round. Take the tin out again and grease it thinly.

7. 7

   Roll the yeast dough out on a floured work surface, lay it in the tin and press up a small rim. Spread the onion topping evenly over it and smooth it flat.

8. 8

   Preheat the airfryer to 170 °C.

9. 9

   Stand the tin centrally in the basket in a single layer, leaving space all round, and do not stack anything on top; a larger quantity needs a second batch. Cook at 170 °C.

10. 10

    Do not turn the tart, as the soft topping would run out. Carry on cooking at 170 °C until the custard has set and the edge is golden brown.