Apple dinnete with blueberries

Ingredients for 3 servings:

• 450 g flour (wheat flour and wholemeal spelt flour mixed 1:1)
• 1 pack of dry yeast or 1/2 cube of fresh
• 5 g salt
• 15 g sugar
• 2 tbsp oil
• 50 g durum wheat semolina
• 300 ml water, lukewarm
• 4 apples
• 300 g natural yogurt
• 30 g sugar
• 1 tsp vanilla sugar
• 100 g blueberries
• 4 pinches of cinnamon
• butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

sweet dessert, also suitable as a main course

Dinnete are a Swabian recipe, a cross between pizza and Alsatian tarte flambée. You can top them with savory or, as here, sweet toppings. The dough: A tip in advance: It’s worth making double the amount of dough and then freezing it in portions. If using fresh yeast, cover it with sugar until it has dissolved. Put all the dry ingredients for the dough in a bowl and mix. Stir in the melted yeast and oil. If I’m only using a sweet topping, I use a neutral oil, such as rapeseed or sunflower oil; otherwise, I use olive oil. Gradually add the water and mix roughly until a smooth, not too sticky dough forms. Knead the dough well on a floured surface for 5-10 minutes. If it’s too sticky, add a little more flour; if it’s too dry, add a little more water. Cover the bowl and let it rise in a warm place for about 1 hour, until the dough has doubled in size. Alternatively, you can put the dough in the fridge and let it rise overnight. Knead the dough again and divide it into 2 portions. If you want to keep some of the dough, roll the portions into a ball, dust them well with flour, and freeze them in cling film, a freezer bag, or a plastic container. Simply thaw frozen dough overnight in the fridge and continue from there. Roll out the portions on a baking sheet or baking paper, transfer them to a baking tray, and let them rise, covered, for another 10-20 minutes. Preheat oven to 180°C (top/bottom heat). Wash the apples, core them, and cut them into slices about 3 mm thick. Wash the blueberries. Use half of the topping for each baking tray: Prick the dough every few centimeters with a fork to prevent bubbles from forming. Spread the yogurt on the dough with a spoon, scatter the apples and blueberries on top, add butter flakes to the apples if desired, and sprinkle with sugar and vanilla sugar. Then place in the top third of the oven for about 15 minutes, until the pastry is crispy and the apples are lightly browned. After removing from the oven, sprinkle with cinnamon, slice, and serve hot.