The first step is to prepare a shortcrust pastry. To do this, whip the butter until creamy and knead with the sugar, egg, flour and salt to form a smooth dough. Place the finished dough in the fridge for at least 30 minutes.
As soon as the dough is in the fridge, the monolith can be prepared for direct heat at approx. 250 °C. Then cut the onions into rings and sauté with butter in a pan on the grill until translucent.
After 30 minutes, take the shortcrust pastry out of the fridge and roll it out. Place the rolled out pastry in the tart tin and cut off the overhanging edge.
Season the onions with salt, pepper and caraway seeds, then remove the pan from the grill and prepare the grill for indirect grilling. To do this, place the deflector stones in the grill, which is now set to approx. 220 °C.
Next, mix the cream with the egg, a little salt and pepper in a bowl, then spread the onion mixture evenly over the dough and pour the cream over the onion mixture. Finally, spread the cheese evenly over the top.
The onion tart is then baked on the grill at 220 °C for approx. 35 minutes. Once the savory cake is ready, chill it a little longer.
Enjoy your meal!
