Onion and Bacon Tart

Make the dough: mix yeast with 1/2 cup of milk and 1 tablespoon of flour and sugar

Let it rest for a few minutes

Add the remaining milk, eggs, and mix well

Add 3 1/2 cups of flour, butter or margarine, and salt

Knead on a floured surface until smooth

Place in an oiled bowl and let rise in a protected area for 1 hour

In a large skillet, fry the bacon, stirring until golden brown

Remove with a slotted spoon and drain on paper towels

Remove excess fat from the skillet, leaving only 3 tablespoons of butter or margarine

Add the remaining butter or margarine to the skillet with the onion, salt, and pepper

Cook, stirring occasionally, until the onion is caramelized

Add the white wine and cook, stirring for 1 minute

Add the heavy cream and cook, stirring until thickened

Add the mustard, salt, and black pepper

Add the bacon and let cool

Roll out the dough to a rectangle about 45 x 30 cm

Place in an oiled baking dish and floured with all-purpose flour

Poke holes in the dough with a fork

Spread the filling over the top, leaving a 2cm border on the sides

Top with butter or margarine, broken into small pieces (3 tablespoons)

Bake in a hot oven (250°C) for about 20 minutes, or until the filling is golden brown and hot

Let cool for 30 minutes.