Onion and Plum Cake

This is process efficiency - onion and plum cake in one! Inspired by an old e&t magazine recipe, today I’m trying to make an onion cake a little more charming than the usual Classic style - lighter it should be, fruity, crispy, more like a tarte flambée.

So I quickly prepare a spelt yeast dough from 500g spelt flour 630, 8 tbsp olive oil, 290 ml warm water, 1 cube yeast, 2 pinches sugar, 2 pinches salt. While the dough is rising, I thinly slice 3 red onions and steam them for about 25 minutes in the leftover leek broth from yesterday. If you don’t have that, you could already put a glass of Federweisser here, so that the red onions get a little fruity. But there should only be so much liquid that it is almost cooked away at the end of the cooking time.

At the same time, I put on 2 leeks, which I cut into 1 cm wide rolls. It simmers in the pan with a little olive oil and 1 tsp of ground rosemary with the lid closed until it is no longer crunchy.

Now the assembly can begin. I roll out the yeast dough (i.e., about 2/3 of it) thinly so that it will fit on a baking sheet. The oven is already on and heating up to 240°. On the yeast dough I now spread the contents of a cup of creme fraiche, on top of which come leeks and onions. Since I cooked them separately, both have retained their colors and now the green leeks and red onions shine at me from the tray. Now I add 10-12 plums, which I core and cut lengthwise into sixths. And last but not least, thin slices of fat bacon from the Bentheimer pig and also a few slices of core ham, also from the Bentheimer, come plucked on top of the onion quantity. Salt, pepper and put in the oven. On the lowest rack, the bottom will be nice and crispy in 15 minutes, and the topping will stay juicy. Bacon phobics don’t worry - there are no rubber nubs in here. The thin fat bacon melts almost completely, leaving only its subtle flavor.

When it comes to the drink, I’m not so experimental and drink a Pfälzer Federweißen with it.

rectangular tarte flambee with sixths of prune plums, red onion rings, garden leek and ham, creme fraiche, rosemary *** Translated with www.DeepL.com/Translator (free version) ***