Mix wheat and rye flour, yeast and olive oil with approx. 300 ml lukewarm water. Add cumin and salt. Mix the dough with a mixer until it does not stick to the sides of the bowl, remove and knead lightly by hand. The dough should be elastic and smooth. Leave covered in a warm place until it doubles in volume.
Brown the ground pork and remove from pan. Peel the onion, cut in half and chop lengthwise and sauté.
Grease a baking pan. Knead the dough again, divide into 200 g portions. Roll out flat and round, cover with cloth to let rise.
Mix the meat with the onion. Lay out on the dough and bake approx. 40 minutes at 160°C.
Mix vinegar and sugar, honey, lemon juice, 50 ml canola oil and herbs.
After removing the tarts from the oven, serve with a mix of salads with herb dressing.