John Myers
Ingredients for 6 servings:
- 300 g spelt flour (wholemeal)
- 20 g yeast, fresh
- 2 tbsp olive oil
- 180 ml water, warm (approx.)
- 1 tsp sea salt
- ½ tsp raw cane sugar
- 400 g purple onion(s) (weighed ready for cooking)
- 150 g apple, sweet and sour variety such as Jonagold or Boskop (weighed ready for cooking)
- 100 g smoked tofu
- 50 g walnuts
- 400 g tofu (silken tofu)
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp, leveled turmeric
- 1 tbsp rosemary, fresh
- 1 tbsp thyme, fresh
- 1 ½ tsp sea salt (approx.)
- n. B. Pepper, white, freshly ground
Instructions
Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes
Autumn version of the classic, vegan, as it is dairy-free and egg-free
For the dough, mix all ingredients into a smooth dough. Please only knead the dough for a maximum of 6-7 minutes, as spelt dough can be over-kneaded and the dough will not rise as well. Then, cover the dough and let it rise in a warm place for about 30 minutes. Roll out the dough and line a baking pan (approx. 25 x 35 cm) with it. Either grease the baking pan or line it with baking paper. Cover the dough and let it rest for another 10 minutes. For the topping, slice the onions, dice the apple, and smoked tofu. For the topping, mix all ingredients well in a blender. Season to taste if necessary. Spread the onion rings, apple, and smoked tofu cubes on the dough. Sprinkle the walnuts on top and spread the topping evenly over the topping. Bake the onion tart at 180°C for about 35 minutes (middle rack). If you want to enjoy the onion cake warm, let it rest for about 5-10 minutes before cutting. The onion cake also tastes delicious cold and is therefore ideal for taking with you (e.g., to school, university, work, or picnics). As a main course, the onion cake serves 6 large slices. As an appetizer, it serves 12 slices.
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