Tomato cake

Ingredients for 4 servings:

• 200 g flour (wholemeal flour / corn), ground.
• 1 egg(s)
• 3 tbsp water
• 100 g butter / margarine
• 350 g onion(s), in rings
• 20 g butter / margarine
• Sea salt
• pepper
• 600 g tomatoes
• 3 eggs
• 150 g crème fraîche / kefir + quark
• Sea salt / seasoning salt
• 150 g Camembert(s) / 2 X 125 g
• 1 handful of black stoneless olives
• Paprika powder
• Olive oil, for greasing the bowls

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Knead the dough ingredients and chill. Sauté the onion rings in hot fat and season. Peel the tomatoes and halve them. Place two-thirds of the dough into a greased springform pan (approx. 26 cm) and roll out. Shape the remaining dough into a log, place it in the pan as the edge and press it up approx. 3 cm. Place the onions and tomatoes on the bottom. Mix the topping ingredients, season to taste and pour over the mixture. Garnish with basil if desired. Bake at 200°C for approx. 40 minutes. Alteration: I divided it into three greased 700ml Jena glass bowls, pressing the dough onto the edges with the back of my hand and a tablespoon. I also added a handful of black (pitted) olives and a good pinch of paprika granules. Bake at 170°C fan oven for approx. 40-45 minutes, without preheating.