Italian onion cake

Ingredients for 1 servings:

• 10 g yeast
• ¼ tsp sugar
• 125 g flour
• ¼ tsp salt
• 2 tbsp fat (vegetable cream)
• 750 g vegetable onions
• 250 ml crème fraîche
• 4 eggs
• 1 tsp cornstarch
• 100 g cheese, Fontina
• Salt and pepper, freshly ground
• 3 tbsp tomatoes, pureed
• 1 beefsteak tomato(s)
• 100 g green olives stuffed with anchovies
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dissolve crumbled yeast with sugar in 6 tablespoons of lukewarm water. Let it rise for 10 minutes. Combine flour, salt, and vegetable cream in a bowl. Add the yeast starter and knead with the dough hook of a hand mixer until a smooth dough forms. Cover and let rise for 40 minutes. Meanwhile, peel the onions and cut them into half rings. Sauté them in the hot vegetable cream for about 10 minutes, until softened. Season with salt and oregano. Let cool. Mix the crème fraîche with the eggs and cornstarch well. Stir in the finely grated cheese and season with salt and pepper. Grease the quiche dish. Knead the dough briefly. Roll out to the size of the dish and line the dish with it. Spread the passata on top, scatter the onions over it, and cover with the cream mixture. Wash the tomatoes, cut out the stem, quarter and slice, and halve the olives. Arrange both decoratively on top of the pie. Bake in a preheated oven at 200 degrees for about 40 minutes. Let stand for 10 minutes before slicing.