swiss onion pie  Dough: 300 g flour                                                             1 teaspoon salt 1 teaspoon baking powder 150 g cold butter, diced into small pieces 150 ml ice water 1. Put flour, salt, baking powder and butter into a mixing bowl add ice water and mix with the dough hook at medium speed until you get a smooth dough, about 2 minutes. 2. Turn out the dough onto a floured board and roll out into a 10 x 30 cm (4 x 12 in.) rectangle Fold the ends to the middle so that they meet and then fold again so that you have 4 layers. Roll again into a 10 x 30 cm rectangle.             3. Repeat this turning procedure 2 more times. Wrap the dough in cellophane and refrigerate for 30 minutes. note: For this recipe you will only need half of the dough. The rest can be kept in the fridge for another 2—3 days or can be frozen for later use. Filling: 150 g thick sliced bacon, diced 1 tablespoon oil 750 g onions 300 g dough (half the above recipe) 200 g sour cream 3 eggs salt, pepper, freshly ground nutmeg 1. Peel the onions and cut in half. Slice the halves into half rings. Heat the oil in a large frying pan and fry the bacon. Add the onions and stirring constantly saute for about 10—12 minutes. Season with salt and pepper. 2. Preheat the oven to 225° C (450° F). Roll out the dough on a lightly floured board and place in a lightly greased 30 cm ( 12 in.) Ø pie or tart form. With a fork dot several holes in the bottom of the pastry. 3. Spread the onions over the pastry and place on the bottom rack of the oven and bake for 10 minutes. 4. Meanwhile whip the sour cream and eggs together and season with salt, pepper and nutmeg. Pour the mixture over the onions and bake for another 20 minutes serve warm back