In my pre Coeliac days this was an absolute favourite of mine. I still make it for my family though and it always gets rave reviews. Don't let the list of ingredients and the fact that part of it is done in the Thermomix and the rest not put you off. It really is worth the effort! I have adapted the recipe from the German classic "Backen macht Freude".
YEAST DOUGH
250ml milk (full cream)
400g plain flour - I use bread/pizza flour
1 packet dried yeast (usually 7g)
1 teaspoon sugar
1 level teaspoon salt
6 tablespoons vegetable oil - I use EVOO
Method
Put the milk and yeast in the TM bowl- 8 min 37°C speed
Add flour, sugar, salt and oil.
3 minutes then wrap dough in thermomat or let rise in the TM jug for 1 hour
TOPPING
1 1/2 kg brown onions
300g speck or bacon/ham
4 tablespoons vegetable oil
Pinch salt
Freshly ground pepper
1 level teaspoon caraway seeds
200g Gouda cheese ( i just use whatever hard cheese I have in the fridge eg cheddar)-grated (can do this first in the TM)
4 eggs (medium size)
1 tub creme fraiche (150g)
METHOD FOR TOPPING
Peel the onions , quarter them and slice thinly - I use a mandolin for this as it is traditional to have sliced onions rather than chopped for this recipe and I prefer the texture of the sliced onions anyway.
Cut the speck/ bacon into fine cubes
Heat the oil in a large pan and add the sliced onions- cook until soft - you may have to drain any excess liquid, as it is going on to the dough base you don't want it too liquid! Add the speck/bacon and cook for a couple of minutes, then add the salt, pepper and caraway seeds.
Let the mixture cool for a while and then add the grated cheese, eggs and creme fraiche and mix.
Preheat oven to 200°C (180°C fan forced)
Take the dough out of the TM bowl or the mat and knead for a minute or 2
Roll out or stretch the dough to fit a flat baking tray (I use a Swiss roll sized tin) - roughly 2 cm thickness
Spread the onion/ cheese mixture on top of the dough and you can leave it another 30 minutes or so to rise if necessary, otherwise bake for about 35 minutes
It can be served hot or cold.
I normally cut it into 8x8cm squares.
The note in the recipe book says that it is better prepared the day before- I know everyone tells me it always tastes better the next day.
