Florentine tomato slices

Ingredients for 1 servings:

• 400 g wheat flour
• 1 point dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup of crème fraîche (150 g)
• 80 ml milk, lukewarm
• 80 g butter, melted and cooled
• pepper
• Grease for the tray
• 50 g butter
• 3 onions, finely chopped
• 750 g leaf spinach
• 200 g smoked salmon
• 750 g tomatoes
• 2 cups of crème fraîche
• 125 g cream
• 4 eggs
• e.g. salt and pepper
• e.g. nutmeg
• 100 g cheese, grated

Instructions

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

Make a yeast dough from the first ingredients up to the pepper, let it rise, knead again briefly, and then roll it out in a greased roasting pan. Prick it several times with a fork. Meanwhile, for the topping, put the 50g butter in a large saucepan and heat it. Sauté the onions. Add the spinach while it is still dripping wet, stirring several times. Cover and sauté over low heat for about 5 minutes, then drain well. Spread the spinach over the yeast dough. Cut the smoked salmon into 1cm wide strips and arrange them on the spinach. Slice the tomatoes and arrange them in a flake-like pattern on the salmon strips. For the topping, mix the 2 cups of crème fraîche with the cream and eggs. Season well with salt, pepper, and nutmeg. Pour the topping over the tomatoes, then sprinkle with the cheese. Let the dough rise for another 10 minutes. Bake in a preheated oven at 170 °C top/bottom heat for approx. 30 – 40 minutes.