Summary

Ingredients

For the dough:

• 300 g wheat flour
• 4 teaspoons baking powder
• 5 tablespoon oil (e.g. rapeseed oil)
• 200 ml buttermilk
• salt

For covering:

• 12 onion (s)
• 3 tablespoon oil
• 3 cups cream cheese (fresh country cream)
• 2 packs Camembert (s) (55% fat)
• 1 teaspoon caraway seeds
• salt and pepper
• nutmeg
• 1 tablespoon parsley, chopped
• 6 egg (s)
• 200 g bacon, streaked, thinly sliced
• Grease for the tin

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Instructions

1. Peel the onions and cut into rings. Heat the oil (3 tablespoon) in a saucepan and sweat the onions in it for about 30 minutes, stirring repeatedly. In the meantime, for the dough, put the wheat flour and baking powder in a bowl. Add oil, buttermilk and a pinch of salt and knead everything well. Roll out the dough on a greased baking sheet.
2. For the topping, remove the bark from the camembert, cut into small pieces and mash with a fork. Stir the country cream until creamy and mix with the camembert. Add the eggs and the slightly cooled onions and stir everything together. Season with caraway seeds, salt, pepper and nutmeg and spread on the dough.
3. Cover with the bacon strips and bake at 200 ° C for about 45 minutes. Serve sprinkled with freshly chopped parsley.