Mini Filigrano onion cakes

Combine the dough ingredients and knead until smooth. Then cover and refrigerate for 30 minutes. Peel and finely chop the onions. Heat the olive oil and sauté the onions until translucent. Allow to cool for 20 minutes. In a bowl, whisk together the eggs, crème fraîche and rosemary. Add the cheese, season with salt and pepper, and mix with the onions.

Roll out the dough thinly on a lightly floured work surface. Use a pastry cutter (approx. 6 cm Ø) to cut out 48 circles. Cut the Black Forest ham slices in half and place half a slice in each well of a mini muffin tray. Place the dough circles on top and press down lightly.

Top with the onion mixture and bake from top and bottom in a preheated oven at 200 °C for about 18 minutes until golden brown.

For the dough:

250 g type 405 pastry flour

200 g low-fat quark

140 g butter

½ tsp salt

For the filling:

500 g onions

2 tbsp olive oil

2 eggs (medium)

100 g crème fraîche

1 tsp freshly chopped rosemary

200 g grated cheese

24 slices of Adler Black Forest ham

Salt, pepper