Onion cake with grapes and feta cheese

Ingredients for 1 servings:

• 80 g wheat flour type 405
• 45 g water, lukewarm
• ½ tsp honey
• 1 tsp rapeseed oil
• 1 pinch of salt
• 1.4 g dry yeast, about 1/2 tsp
• 50 g crème fraîche
• 60 g onion(s), peeled
• ½ tsp rosemary, freshly chopped
• 120 g grapes, seedless, mixed light and dark
• 40 g sheep’s cheese
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Onion cake with a twist, for an 18 cm springform pan

Mix water, honey, and dried yeast. Knead with the remaining dough ingredients to form a yeast dough and let it rise for 30 minutes. Halve the onion, cut into very thin strips, and mix with the rosemary. Wash and dry the grapes, and halve the blue grapes. Remove any seeds. Lightly grease the springform pan. Roll out the yeast dough to the desired size and place it in the pan, leaving a very small edge. Let it rise for another 30 minutes. Spread the crème fraîche over the dough and sprinkle with the onions. Crumble the grapes over the top, then spread the feta cheese on top. Bake in a hot oven at 190°C (top/bottom heat) for about 20 minutes. For a 24 cm springform pan, double the ingredients; the baking time is about 25 minutes. For a baking tray (36 x 36 cm), multiply the ingredients by 5; the baking time is then about 35 minutes.