Crispy Onion Tart

Ingredients

• 21 g cube yeast (0.5 cube yeast)
• 5 g liquid honey (1 tsp)
• 200 g Whole Wheat Flour
• 0.5 tsp Salt
• 2 tbsp olive oil
• 350 g green seedless grapes
• 250 g blue grapes
• a little flour (for handling)
• 300 g onions (6 onions)
• 3 sprigs rosemary
• 200 g sheep cheese

Instructions

1. 1.

   Pour 125 ml lukewarm water into a small bowl, crumble the yeast in, add honey and stir until smooth.

2. 2.

   Add the flour to a mixing bowl. Add salt, olive oil and the yeast mixture and knead with hand mixer hooks until a smooth dough forms.

3. 3.

   Cover the dough and let it rise in a warm place for about 40 minutes, until doubled in volume.

4. 4.

   Meanwhile wash green and blue grapes thoroughly under warm water and drain well in a sieve. Halve and core the blue grapes.

5. 5.

   Knead the yeast dough again vigorously. Dust the work surface with a little flour and roll the dough on it with a rolling pin to baking tray size (about 30 x 40 cm). Wrap the rolling pin. Line a baking sheet with parchment paper, roll the dough onto it again and place a second baking sheet as a lid so the dough can rise underneath. Let rise for 20 minutes.

6. 6.

   Meanwhile peel onions, halve them and slice into thin rings. Rinse rosemary, shake dry and pluck the needles.

7. 7.

   Spread onions, grapes and rosemary over the dough. Drain sheep cheese and crumble on top. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 35 minutes. Slice while still warm and serve.