Spelt crust:
- 1 cup whole-grain spelt flour (130 g)
- 1 egg (60 g)
- 1 tablespoon of olive oil (10 g)
- 2–3 tablespoons of water (30 g)
- a pinch of salt
Filling:
- 2 white wild boar sausages (220 g)
- 1 large onion (120 g)
- 3 eggs (180 g)
- 1/2 cup plain yogurt (120 g)
- 1/2 package of cottage cheese (100 g)
- 1 teaspoon of olive oil (5 g)
- a pinch of salt, pepper, and marjoram
Pour the spelt flour into a bowl, add the egg, olive oil, salt, and water, and knead into a smooth dough. Roll out the dough and line a tart pan (approx. 22–24 cm) with it. Prick the crust with a fork. Place the crust in an oven preheated to 180°C and blind-bake for about 10 minutes. Peel the onion and slice it into thin strips. Heat the olive oil in a skillet and sauté the onion until lightly translucent. Slice the white sausage and add it to the onion, then sauté for a few minutes. Crack the eggs into a bowl, add the plain yogurt and cream cheese, and mix until smooth. Season the filling with salt, pepper, and marjoram. Arrange the onion and white sausage on the pre-baked crust. Pour the prepared egg-yogurt mixture over everything. Bake in an oven preheated to 180°C for about 30–35 minutes, until the filling sets and turns slightly golden.
Enjoy your meal!
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