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4 servings


  • 50 g butter
  • 600 g onions cut into strips
  • pepper
  • 600 g dough (pre-order at the baker's)
  • butter for the griddle
  • filling
  • 100 g bacon cut into slices
  • 100 g mature Emmentaler AOC grated
  • 50 g bacon cut into cubes
  • egg-mixture
  • 2 eggs
  • 1 cup sour cream
  • salt, pepper
  • 1 tablespoon caraway


  • Steam onions for 10-15 minutes in butter, season with pepper and let cool off.
  • Roll dough out with a rolling pin and put on a buttered griddle. Lay bacon slices on bottom of dough and sprinkle with Emmentaler AOC. Spread with steamed onions and spread bacon cubes over onions.
  • Mix all ingredients for the egg-mixture and pour over tarte. Bake in the preheated oven at 220° C for 40-45 minutes. Serve hot.