Ingredients
For the dough:
300 g spelt flour
75 g Vorarlberg Riebel corn semolina
pinch of salt
80 g butter
80 ml mineral water

For the filling:
300 g red onions
1 pear
3 eggs (size M)
75 ml milk
2 tbsp apple cider vinegar
180 g Vorarlberg mountain cheese
70 g Vorarlberg spaetzle cheese
1 tsp honey
1 tsp salt

For seasoning:
A little pepper

Preparation
Preheat the oven to 180 °C (top/bottom heat). Grease a tart tin (Ø 28 cm) and dust with flour or line with baking paper.

Place the spelt flour, Vorarlberg Riebel corn semolina and salt in a bowl and mix together. Add the butter and mineral water. Knead into a smooth dough using a food processor or your hands. If the dough is too crumbly, add a little more water. Then place in the fridge for 25-30 minutes.

Wash, quarter and core the pear and cut into thin slices. Peel the onions and slice into fine rings using a vegetable slicer or a sharp knife. Finely grate the cheese with a cheese grater. Mix the eggs, milk, apple cider vinegar, honey and salt. Add the cheese.

Remove the dough from the fridge. Dust a worktop with a little flour. Roll out the dough and press it into the prepared tin. Spread the onion rings and pear slices evenly over the base. Then pour over the egg and cheese mixture and season with a little pepper.

Bake in a hot oven (centre) at 180 °C (top/bottom heat) for 25-30 minutes. Then remove from the oven and leave to cool slightly.

Rezept: Jessica Lerchenmüller, vollmundig.org