Swedish onion and apple tart

Ingredients for 1 servings:

• 70 g spelt flour
• 55 g whole wheat flour
• 1 tsp dry yeast
• ½ tsp salt
• ½ tsp sugar
• 60 ml water, warm
• 350 g onion(s), peeled and weighed
• 2 apples, approx. 250 g
• 1 tbsp sour cream
• ½ tsp thyme, dried
• 1 can anchovy fillet(s) in oil, 30 g drained weight
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

for a 25cm tart or springform pan

For the tart base, knead the dough ingredients into a yeast dough and let it rise in a warm place. Drain the anchovy fillets in a sieve, reserving the oil. Quarter the peeled onions and slice them very thinly. Sauté the onion strips in the anchovy oil, add salt, pepper, and thyme, and simmer for about half an hour. Stir frequently; they shouldn’t brown. Meanwhile, peel and core the apples, cut them into eighths, and then thinly slice them. When the onions are ready, add the apple slices and sour cream, mix everything well, and let it cool. Knead the risen yeast dough together and roll it out slightly larger than the tart base. Place the rolled out dough in the tin, forming a small edge around it. Let it rise again. Then spread the onion and apple mixture over the dough and smooth it down. Bake in a preheated oven at 200°C for 30 minutes. Remove the finished tart from the oven, chop the anchovy fillets, and arrange them on top. Tip: Instead of the anchovy fillets, the tart can also be topped with strips of herring fillets.