Apple and onion cake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter or margarine, cold
• 1 pinch of salt
• 1 egg(s)
• Flour for the work surface
• Fat for the mold
• 150 g bacon, streaky
• 500 g vegetable onions
• 1 tbsp butter or margarine
• 150 g mild blue cheese (e.g. Gorgonzola)
• 1 large apple, sour
• 75 g crème fraîche
• 200 g sour cream
• 3 eggs
• 1 tbsp flour
• 2 tbsp thyme, fresh, chopped or 1 tbsp dried

Instructions

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

To make the shortcrust pastry for a 26 cm diameter quiche or springform pan, first knead the flour, fat in small pieces, salt, and egg into a smooth dough. Roll out the shortcrust pastry thinly on a floured work surface. Grease the pan and line it with the pastry, forming a rim about 3 cm high. Prick the pastry base several times with a fork and refrigerate for about 30 minutes. For the topping, cut the bacon into thin strips. Peel the onions and slice them into thin rings using a vegetable slicer. Briefly fry the bacon in a dry pan, then remove. Add butter or margarine to the bacon fat and sauté the onions for 7 minutes. Preheat the electric oven to 200 °C top/bottom heat (gas mark 3). Dice the cheese and mash it with a fork. Peel, trim, and coarsely grate the apple. Mix with the onions, cheese, and half of the bacon. Whisk together the sour cream, crème fraîche, eggs, and flour, and season generously with salt, pepper, and thyme. Mix half of the topping with the onion mixture and pour it over the dough. Pour the remaining topping over the top and sprinkle with the remaining bacon. Bake the cake on the lowest rack of the oven for about 40 minutes.