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Title: Onion Tart (Zwiebelkuchen)
Categories: Tart Side German
Yield: 8 Servings

1/2c+ 1 tb butter
1 3/4cAll purpose flour
1 Egg
4tbHalf and half
4 Bacon slices, diced
1/2cWhipping cream
2 Eggs
  Salt and pepper

Preheat oven to 400F. Lightly grease an 11 inch quiche pan; set aside. Using a pastry blender or fork, work butter into flour. Stir in 1 egg, half and half and salt to make dough. Let stand in a cool place for a few minutes. Thinly slice onions. Fry bacon in a small skillet over medium heat until golden brown. Add onion rings; saute 2 to 3 minutes. Drain off excess fat. In a medium bowl, beat together whipping cream, 2 eggs, salt and pepper. On a lightly floured surface roll out pastry. Line greased pan with pastry. Prick pastry surface with a fork. Spread cooked bacon and onions over pastry. Pour in cream mixture. Cover with foil. Bake 20 mins. Remove foil; bake 10 to 15 mins longer or until set. Cut in squares or wedges. Serve warm. When cooking for large numbers, double the quantites given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza dough can be substituted for pie pastry.