Colorful onion cake

Ingredients for 4 servings:

• 140 g butter
• 200 g flour
• 60 g hazelnuts, ground
• 3 eggs
• salt and pepper
• Pulses for blind baking
• 600 g mushrooms, fresh
• 2 bunch of spring onions
• 200 g crème fraîche
• 4 tbsp whipped cream
• 1 tbsp chives, in rolls
• 2 tomatoes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with mushrooms and tomatoes

Knead 100g butter with flour, hazelnuts, 1 egg, and a pinch of salt to form a shortcrust pastry. Wrap in foil and chill for 30 minutes. Then roll out the dough, line a 28cm diameter quiche dish, cover with the dried pulses, and bake in a preheated oven at 220°C for about 12 minutes. Remove the pulses and let the pastry base cool. Clean and slice the mushrooms. Clean and finely chop the spring onions. Briefly and vigorously fry both in 40g butter. Season with salt and pepper. Mix the crème fraîche with the cream, 3 eggs, and chives. Season with salt and pepper. Wash the tomatoes, cut them into eighths, and remove the stems. Spread half of the cream topping on the pre-baked pastry base. Arrange the prepared vegetables on top and cover with the remaining topping. Now bake in the oven at 220°C for 15-20 minutes until the cake is golden yellow.