For the dough:
115 g unsalted butter (cut into 1/4 cubes)
45 ml milk
1 1/2 teaspoon of Apple Cider vinegar
1 teaspoon salt
150 g white wheat flour
150 g whole wheat flour
1 sprig of fresh rosemary
For the filling :
250 g of camembert cheese
2 cloves of garlic chopped
200 g of goat's cheese
1 kg of fresh figs
3 tablespoons brown sugar
500 g of finely laminated onions
a handful of walnuts
a pinch of salt
125 g yoghurt or cream
1. cut the butter into cubes using a knife and leave it in the freezer for 5 minutes while we prepare the rest of the ingredients.
2. beat together the milk, salt and Apple Cider vinegar. Let stand for 5 minutes.
3. in a large bowl mix the flour. Remove the cold butter from the freezer and place it in the flour mixture. Using a pasta cutter or a fork, cut butter in the flour. Stop working the dough when the butter is in small pieces.
4. make a hole in the center of the bowl and add the mixture of milk and eggs. Use your hands to mix. Pour the mixture on a floured surface. Work quickly to keep the dough cold, by folding it over on itself and putting together pieces that loose with every movement.
5. with the help of a rolling pin, roll out the dough and place it in the bottom of the pan. Let cool overnight (at least one hour)
6. In the meantime, caramelize the onions. Do this in a large skillet anti adherent by melting together the butter and olive oil. When it get hot, add the garlic, onion and salt. Caramelize the onion over low heat for 30 minutes, stirring occasionally. If we see that the onion is not sweet enough, add a couple of tablespoons of sugar.
7. preheat the oven to 200 ° C. Beat the eggs with the cream, salt and pepper.
8. place the onion caramelized on the mass of the mold. Crumble cheese over it. Pour the egg-cream mixture. Sprinkle with a few leaves of Rosemary and a few chunks of nuts.
9 bake at 200 ° C for 30 minutes. After 30 minutes place the figs cut in half, on top. Then sprinkle with brown sugar and a few leaves of Rosemary and bake for a few minutes until the sugar is caramelized. Serve warm with freshly ground black pepper, & a few rosemary leaves.
Recipe by Loleta - see it here.