Goat cheese cake

Ingredients for 4 servings:

• 125 g flour
• 1 pinch of salt
• 60 ml olive oil
• 3 tbsp water, cold
• 1 tbsp olive oil
• 2 onions, thinly sliced
• 1 tsp thyme, fresh
• 125 g ricotta
• 100 g cheese, goat cheese
• 2 tbsp olives, pitted black
• 1 egg(s), lightly beaten
• 60 ml cream
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the dough, sift flour and salt into a bowl and make a well in the dough. Add olive oil and mix with a flat-bladed knife until crumbs form. Gradually add water until a dough forms. Remove from the bowl and shape into a flat ball, pressing gently. Chill for 30 minutes. For the topping, heat olive oil in a frying pan. Add onion, cover, and cook over low heat for 30 minutes. Season with salt and pepper and stir in half the thyme. Allow to cool slightly. Preheat oven to 180 degrees Celsius. Lightly flour the work surface and roll out the dough into a 30 cm circle. Arrange the onion on top, leaving a 2 cm border. Spread the ricotta and goat cheese over the onions. Place the olives on top of the cheese and sprinkle with the remaining thyme. Fold the dough inwards to form a curved edge. Whisk the egg and cream together and pour over the topping. Bake on a preheated baking sheet on the bottom rack of the oven for 45 minutes, until the pastry is golden brown. Serve warm.