Whole-grain onion cake

Ingredients for 4 servings:

• 500 g spelt flour (wholemeal)
• 1 tsp salt
• 1 cube of yeast, fresh
• 7 tbsp olive oil
• 800 g onion(s), red
• 250 g sour cream
• 250 ml milk
• 4 eggs, size M/L
• 500 g grapes, light, seedless
• 150 g creamy Gorgonzola
• 3 sprigs of thyme
• Salt
• pepper
• Flour, for rolling out the dough

Instructions

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

with grapes, Gorgonzola and thyme

Dissolve the yeast in 400 ml of lukewarm water, add the olive oil, and knead in the flour mixed with 1 teaspoon of salt. Cover the dough and let it rise in a warm place for 30 minutes. In the meantime, peel the onions, halve them lengthwise, and slice them into thin strips. Pick the grapes from the stems, wash them thoroughly, and let them drain. Mix the sour cream with the milk and eggs and season well with salt and pepper. Spread the dough, lightly floured, on a baking sheet lined with baking paper and pull up a 1-2 cm high edge, then prick it several times with a fork. Pour the egg mixture over the dough and sprinkle first the red onions, then the flakes of Gorgonzola, then the grapes, and finally the torn thyme leaves on top. Bake in the oven at 200°C (top and bottom heat) on the middle rack for about 45 minutes.