(Serves 4 - 6)

  • 250 g (445 ml) cake flour
  • 10 g sachet instant yeast
  • 2 ml sugar
  • 2 ml salt
  • about 200 ml lukewarm water
  • olive oil to brush over dough
  • 20 ml butter
  • 20 ml olive oil
  • 2 cloves of garlic, finely chopped
  • 2 onions, halved and thinly sliced
  • Salt and freshly ground black pepper to taste
  • 250 g cream cheese
  • 125 g crème fraîche
  • Leaves of 3 sprigs of thyme

Preheat oven to 260 °C. Combine flour, yeast, sugar and salt in a mixing bowl. Add water and mix to a stiff dough. Knead it on a surface dusted with flour, at least 10 minutes. Lightly coat a bowl in olive oil and put the dough in the bowl. Brush top of dough with olive oil. Cover the bowl in cling wrap and let prove to double the size in a warm place. Meanwhile heat the butter and olive oil in a pan. Add garlic and onion and sauté over low heat until soft and translucent. Season with salt and black pepper. Let cool. Knock down the dough. Roll it on a surface dusted with flour and line a greased baking tray of 22 x 30 cm with it. Spread cream cheese and crème fraîche on top. Spoon onions onto cheese and spread evenly. Sprinkle thyme over. Bake for 30 - 35 minutes. Make sure the dough at the bottom is cooked through. Serve warm or at room temperature.

To drink

Sauvignon blanc: Try Villiera's Down to Earth 2009.