Summary

Ingredients

For the dough:

• 200 g flour (wholemeal flour / corn), acc.
• 1 egg (s)
• 3 tablespoons water
• 100 g butter / mararine

For covering:

• 350 g onion (s), cut into rins
• 20 g butter / mararine
• sea-salt
• pepper
• 600 g tomato (s)

For the cast:

• 3 egg (s)
• 150 g crème fraîche / kefir + quark
• Sea salt / seasoning salt
• 150 g Camembert (s) / 2 X 125
• 1 handful black olives without stones
• Paprika powder
• Olive oil, for greasing the bowls

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Instructions

1. Knead the dough ingredients, chill. Sauté the onion rings in the hot fat, season. Skin the tomatoes, cut in half. Put two thirds of the dough in a greased springform pan (approx. 26 cm), roll out. Shape the rest of the dough into a roll, place the edge in the mold and press up about 3 cm. Put the onions and tomatoes on the bottom.
2. Mix the ingredients together, season to taste and pour over. Serve with basil if desired. Bake at 200 degrees for about 40 minutes.
3. Change: I divided it into three greased 700 ml Jenaglass bowls, in portions, spreading the dough with the back of my hand + one tablespoon also on the edge. I also added a handful of black (stone-free) olives and a good pinch of paprika granules. 170 C fan oven for about 40 - 45 minutes, without preheating.