Summary

Ingredients

• 300 grams flour
• 30 g fresh yeast
• 80 ml milk, lukewarm
• 50 ml olive oil
• 100 g butter
• 0.25 teaspoon ¼ salt, approx.
• 0.25 teaspoon ¼ sugar, approx. And 2 tablespoons sugar
• 200 g celeriac
• 1 leek
• 2 apples (e.g. topaz)
• some lemon juice
• 4 egg (s)
• 100 g cream
• 200 g sour cream or crème fraîche with or without herbs
• pepper
• Nutmeg, grated
• 150 g soft cheese (variety to taste)
• 3 cloves garlic

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Instructions

1. Sieve the flour into a bowl, make a well and crumble the yeast into it. Mix with 4 to 5 tablespoons of lukewarm milk until smooth; Dust with the flour from the edge of the bowl and cover for 30 minutes. Knead the pre-dough, that is the dough that has been prepared and rested for 30 minutes, with the rest of the lukewarm milk, olive oil, butter (except for 1 teaspoon), salt and 0.25 teaspoons of sugar and cover and let rise (rest) for 1 hour.
2. Clean, peel and rinse the celeriac. Then first into thin slices and then cut them into pieces. Clean the leek, cut lengthways, rinse thoroughly and cut into thin rings. Blanch the celery pieces with the leek rings in boiling, lightly salted water for about 2 minutes. Then take it out, soak in ice water and allow to drain. Peel and halve the apples, cut out the cores and cut the apple halves into thin wedges. Drizzle with a little lemon juice to prevent them from turning brown.
3. Preheat the oven to 180 ° (top / bottom heat) / convection 160 °.
4. Mix the eggs with the sour cream or the crème fraîche and season with a little salt, pepper and, if you like, a little freshly grated nutmeg (1 pinch). Cut the cheese into slices.
5. Roll out the yeast dough on a floured work surface; Put in a buttered springform pan or greased with a little olive oil, pulling the edge of the dough all the way up. Then layer the apple wedges, leek rings and the celery pieces in it. Then pour the egg cream evenly over it and cover with the cheese slices. Fold the raised edge of the dough lightly over it. Bake in the preheated oven for about 75 minutes.
6. Peel the garlic and cut into fine slices. Heat 1 teaspoon butter with 2 tablespoons sugar in a non-stick pan and turn the garlic slices in it. Then place on a piece of baking paper. Take the vegetable and cheese cake out of the oven, let it rest for about 10 minutes, then sprinkle with the garlic slices, cut and serve.