Italian Onion Tart

Dissolve crumbled yeast with sugar in 6 tbsp lukewarm water and let rise for 10 minutes. Put flour, salt and vegetable cream in a bowl. Add yeast mixture and mix with the dough hook of the mixer until smooth. Cover and let rise for 40 minutes.

Meanwhile, peel the onion and cut into half rings. Saute in the hot olive oil for about 10 minutes until softened. Season with salt and oregano. Leave to cool.

Mix well Rama Cremefine with eggs and cornflour. Stir in the finely chopped cheese, season with salt and pepper.

Grease the quiche dish. Knead the dough briefly, roll it out to the size of the mold and line it with it. Spread the strained tomatoes on it, spread the onion on top, cover with the Rama Cremefine mixture.

Wash the beef tomato, cut out the stem, quarter and slice, halve the olives. Arrange both decoratively on the quiche. Bake in a preheated oven at 225 degrees for about 40 minutes.

Let stand for 10 minutes before cutting.

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