Summary

Ingredients

For the yeast dough:

• 400 g wheat flour
• 1 point dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup crème fraîche (50 g)
• 80 ml milk, lukewarm
• 80 g butter, melted and cooled
• pepper
• Grease for the tin

For covering:

• 50 g butter
• 3 onion (s), finely chopped
• 750 g spinach leaves
• 200 g salmon, smoked
• 750 g tomato (s)

For the cast:

• 2 cups crème fraîche
• 125 g cream
• 4 egg (s)
• salt and pepper
• Nutmeg
• 100 g cheese, rated

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Instructions

1. Prepare a yeast dough from the first ingredients up to the pepper, let rise, knead again briefly and roll out in a greased pan. Prick several times with the fork. In the meantime, put the 50 g butter in a larger saucepan for the topping and heat. Braise the onions in it. Add the spinach while dripping wet, stir several times. Put the lid on, simmer on low heat for about 5 minutes, then drain well. Spread the spinach on the yeast dough. Cut the smoked salmon into 1 cm wide strips and spread over the spinach. Cut the tomatoes into slices and place them in flakes on the salmon strips. For the topping, mix the 2 cups of crème fraîche with the cream and eggs. Season well with salt, pepper and nutmeg. Pour the topping on the tomatoes, then sprinkle with the cheese. Let the dough rise for another 10 minutes. Bake in a preheated oven at 170 ° C top / bottom heat for approx. 30 - 40 minutes.