Vegetable cheesecake

Ingredients for 8 servings:

• 300 g flour
• 30 g fresh yeast
• 80 ml milk, lukewarm
• 50 ml olive oil
• 100 g butter
• ¼ tsp salt, approx.
• ¼ tsp sugar, approx. and 2 tbsp sugar
• 200 g celeriac
• 1 stalk(s) leek
• 2 apples (e.g. Topaz)
• some lemon juice
• 4 eggs
• 100 g cream
• 200 g sour cream or crème fraîche with or without herbs
• pepper
• e.g. nutmeg, freshly grated
• 150 g soft cheese (varietal according to taste)
• 3 cloves garlic

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 40 minutes

Sift the flour into a bowl, make a well in the middle, and crumble in the yeast. Stir in 4 to 5 tablespoons of lukewarm milk until smooth; dust with the flour from the side of the bowl, cover, and let rest for 30 minutes. Knead the pre-dough (the dough that was prepared and rested for 30 minutes) with the remaining lukewarm milk, olive oil, butter (except for 1 teaspoon), salt, and 0.25 teaspoon of sugar, then cover and let rest for 1 hour. Clean, peel, and rinse the celeriac. Then cut into thin slices, then into pieces. Clean the leek, score it lengthwise, rinse thoroughly, and cut into thin rings. Blanch the celery pieces and leek rings in boiling, lightly salted water for about 2 minutes. Then remove, refresh in ice water, and drain. Peel and halve the apples, remove the cores, and cut the apple halves into thin slices. Drizzle with a little lemon juice to prevent them from browning. Preheat the oven to 180°C (top/bottom heat)/160°C fan/gas mark 3. Whisk the eggs with the sour cream or crème fraîche and season with salt, pepper, and a pinch of freshly grated nutmeg (if desired). Slice the cheese. Roll out the yeast dough on a floured surface; place it in a springform pan that has been buttered or greased with a little olive oil, pulling the edges up as far as you can. Layer the apple slices, leek rings, and celery pieces in the dough. Pour the egg whites evenly over the dough and top with the cheese slices. Gently fold the raised edges over the dough. Bake in the preheated oven for about 75 minutes. Peel the garlic and finely slice it. Heat 1 teaspoon of butter with 2 tablespoons of sugar in a nonstick pan and toss the garlic slices in it. Then place them on a piece of baking paper. Remove the vegetable cheesecake from the oven, let it rest for about 10 minutes, then sprinkle with the garlic slices, slice, and serve.