Hokkaido onion cake

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 3 onions
• Rapeseed oil
• salt and pepper
• 2 tsp thyme, dried
• 200 g low-fat curd cheese
• 3 eggs
• 450 g flour
• 1 packet of baking powder
• 200 g bacon, diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Core the Hokkaido pumpkin and cut into thin slices. Peel the onions, also slice them thinly, and add them to a pan with the rapeseed oil. Season with thyme, salt, and pepper, and sauté lightly. Then let cool. Make a quark-oil dough with the quark, eggs, 6 tablespoons of rapeseed oil, 1 teaspoon of salt, flour, and baking powder, and roll it out on a baking sheet. Spread 1/3 of the onion mixture over the dough and place the pumpkin wedges on top. Arrange the remaining onions on top. Then arrange the ham cubes on top. Bake the Hokkaido onion tart for about 30-40 minutes at 200°C (top/bottom heat). Also suitable as finger food for parties. Then serve in small pieces on party skewers and decorate.