Pumpkin and onion cake

Ingredients for 1 servings:

• 300 g flour
• ½ cube of fresh or dry yeast
• 125 ml water, lukewarm
• ½ tsp sugar
• Salt
• 2 tbsp oil
• Flour for the work surface
• 150 g crème fraîche
• 1 apple, red
• 300 g pumpkin flesh, e.g., butternut squash
• 2 onions
• 50 g arugula
• 50 g bacon slices (Tyrolean bacon)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Put the flour in a bowl and make a well in the center. Crumble the yeast into it and mix it with 2 tablespoons of the lukewarm water and sugar to form a small ball. Cover the pre-dough with a cloth and let it rise in a warm place for 15 minutes, or 4 minutes uncovered in the microwave at 80 watts. Then knead the pre-dough with the remaining water and oil using the dough hook of a hand mixer until the dough pulls away from the sides of the bowl. Dust the dough with a little flour and let it rise in the microwave for 30 minutes, covered, or 8 minutes uncovered at 80 watts. In the meantime, core the apple with an apple corer. Peel the pumpkin. Peel the onions. Finely grate everything on a slicer. Knead the dough thoroughly again by hand on a floured work surface and then roll it out to the size of the baking sheet. Place the dough on a baking sheet lined with baking paper. Mix the crème fraîche with salt and pepper and spread it on the pizza dough. Arrange the shaved pumpkin, apple, and onions on top and season with salt and pepper. Bake in a preheated oven at 220°C (top/bottom heat) or 200°C (fan oven) on the lowest rack for 30 minutes. Trim and wash the arugula, and spin it dry thoroughly. Spread the arugula and Tyrolean bacon on the onion tart and serve. The onion tart has 1061 kcal.