Summary

Ingredients

• 200 g flour (spelled)
• 1 egg (s)
• 1 teaspoon salt
• 50 ml mineral water
• 2 tablespoon oil (rapeseed oil)
• 1 cup sour cream
• 1 cup crème fraîche
• 1 cup cream cheese with herbs
• 6 tablespoon chives
• 1 pinch (s) pepper
• 400 g bacon (pork belly), smoked
• 4 shallot (s) or medium-sized onions
• 1 cup sweet cream
• 1 pinch (s) nutmeg
• Flour for the baking sheet
• Flour for the work surface

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Instructions

1. Preheat the oven to the highest setting.
2. Put the spelled flour, egg and a little salt (bacon also contains salt!) In a bowl and knead in the mixer while constantly adding mineral water until the dough is firm and no longer clumps.
3. Important: First stir the dough ingredients together without oil and knead them into a corrugated dumpling.
4. Finally, add the rapeseed oil and work it in, then let it rest for approx. 15 minutes. The consistency of the dough must then be able to be rolled on a floured surface.
5. For the topping, mix the sour cream, crème fraiche, cream cheese, cream, chives (set aside for decorating) in a suitable bowl so that it becomes a spreadable mixture. Season to taste with pepper and nutmeg. If necessary, dilute with a little cream or milk.
6. Peel the onions and cut into fine half rings, dice lean smoked pork belly (or buy something like that) and have everything ready for topping.
7. Halve the dough and topping for two trays of approx. 30 cm x 40 cm.
8. Roll out the dough thinly on a floured surface and then lay it out on a floured sheet. Spread thinly with the sour cream mixture, spread the onion and diced bacon evenly on top, also on the bacon. Proceed in the same way with the second sheet.
9. Put in the oven and bake for approx. 5 - 10 minutes - depending on the heat and the desired degree of browning.
10. Sprinkle with the retained chives and cut into hand-sized cuts. Serve hot.