Onion and cheese cake

Name: Onion and cheese cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1/8 l milk, 250 g flour; 1/2 (3,5 g) Bag of dry yeast; 7-10 Tbsp salt, white pepper; 2 Garlic cloves; 10 medium-sized onions; 2-3 TABLESPOONS Oil; 150 g Goat cream cheese; 1 Branch rosemary; 3-4 Stem(s) Thyme; 300 g Fresh cream; 1 Egg yolk (Gr. M); 1 tablespoon (10 g) Cornstarch

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1/8 l milk, 250 g flour
1/2 (3,5 g) Bag of dry yeast
7-10 Tbsp salt, white pepper
2 Garlic cloves
10 medium-sized onions
2-3 TABLESPOONS Oil
150 g Goat cream cheese
1 Branch rosemary
3-4 Stem(s) Thyme
300 g Fresh cream
1 Egg yolk (Gr. M)
1 tablespoon (10 g) Cornstarch

Directions

1
Warm the milk lukewarm. Mix flour, yeast and some salt. Mix with milk to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
2
Peel garlic and crush finely. Peel onions and cut into thin rings. Heat the oil in portions in a large frying pan. Fry the onions for 10-12 minutes while turning. Fry half the garlic. Seasoning, let cool down
3
Knead the dough again and divide it into about 16 pieces. Roll out to thin flat cakes (approx. 15 cm Ø) on a lightly floured work surface. Place 4 flat cakes on a baking tray lined with baking paper
4
Cheese crumbles. Wash herbs, chop. Stir crème fraiche, egg yolk and starch until smooth. Stir in remaining garlic and herbs, season. Spread some crème fraiche on each flat cake. Spread onions and cheese on top
5
Bake the cakes in the hot oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes on the bottom shelf