Summary

Ingredients

For the dough:

• 300 grams flour
• 1 packet baking powder
• 150 g low-fat quark
• 7 tablespoon milk
• 75 ml water
• 6 tablespoon oil
• 1 pinch (s) salt

For covering:

• 200 g shallot (s)
• 100 g breakfast bacon
• 2 pear (s)
• 2 tablespoon lemon juice
• 300 g Goronzola, with mascarpone, from the cheese counter
• 4 medium egg (s)
• 1 pinch (s) salt and pepper
• 1 glass cranberries
• 100 g walnuts, more or less dependin on your taste
• some fat for the baking sheet

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Instructions

1. Knead all the ingredients for the dough with the food processor to form a smooth, supple dough and then let it rest for 30 minutes.
2. For the topping, peel and quarter the shallots. Halve the breakfast bacon lengthways. Peel the pears, remove the core and cut into wedges. Drizzle with lemon juice if necessary. Drain the cranberries and roughly chop the walnuts. Mix the gorgonzola with the eggs and season with salt and pepper.
3. Roll out the dough on a greased baking sheet. Spread the Gorgonzola mixture evenly on the dough. Spread the pear wedges and shallots evenly on top. Place the breakfast bacon on top. Spread the cranberries on top. Place the walnuts on the onion cake. Bake in the preheated oven on top / bottom heat at 200 ° C, with convection at 180 ° C and with gas on level 3 for about 20 minutes.