Meatball Cake with Apples

Ingredients

• 300 g flour
• 200 g butter
• 1 egg
• 1 tsp salt
• liquid butter (for the baking tin; and for brushing)
• flour (for working)
• 2 Apples
• 1 tbsp Lemon Juice
• 1 Shallot
• 2 tbsp butter
• 250 g ground meat
• Salt
• Pepper
• 4 eggs
• 150 g crème fraîche
• 100 g grated Emmental cheese
• 250 ml Whipping Cream
• Nutmeg (freshly grated)

Instructions

1. 1.

   Sift flour onto a work surface and form a well in the center. Cut butter into pieces and spread around the edge of the flour. Add the egg to the center, sprinkle with salt, and use a dough cutter or your hands to break all ingredients into crumbs. Quickly knead by hand into a smooth dough that no longer sticks to the fingers; adjust flour as needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, halve, core, dice apples and drizzle with lemon juice. Peel and finely dice shallot, then sauté in melted butter until translucent. Add ground meat, brown, season with salt and pepper, then fold in apple cubes.

3. 3.

   Whisk eggs with crème fraîche, cheese, and cream; season with salt, pepper, and nutmeg.

4. 4.

   Preheat oven to 180 °C fan. Butter a quiche tin.

5. 5.

   Knead dough briefly on floured surface, take about one‑third aside. Roll out remaining dough to fit the tin and line it. Roll the leftover third thinly (2–3 mm) and cut into strips about 2 cm wide.

6. 6.

   Spread filling over dough and pour custard over it. Top with dough strips and brush with butter. Bake in oven for about 45 minutes until golden brown.