Onion Tart

First, preheat the oven to 190–195 °C, prepare a baking sheet measuring 30 cm × 40 cm and line it with baking paper.

In a large bowl, combine flour, yeast, oil, water, and sugar, and knead into a compact, firm dough. Then form it into a ball and leave it in the bowl. Cover the bowl with cling film and let the dough rest in a warm place for at least 15 minutes. Meanwhile, prepare a large pan and heat butter over medium heat. Once the butter is hot, add onion, rosemary, and ham to the pan and sauté for 6–7 minutes over medium heat. Then add apple cider vinegar, salt, and pepper, mix everything thoroughly, and turn off the heat.

Once the dough has rested and slightly risen, transfer it to a work surface and roll it out to a thickness of 1 cm. Then transfer it to the prepared baking sheet. Spread cream cheese over the dough using a spatula or knife. Finely grate Edam cheese over the cream cheese, and finally, spread the onion mixture on top.