Preparation
- Peel and cut the red onions in half and then into thin strips. Place the onions in a sealed container with the vinegar, a pinch of salt and 1 teaspoon of sugar and marinate for about 1 hour. Remove the dough 30 minutes before you start from the refrigerator to allow it to come to room temperature. Preheat the oven to 180°C fan and butter a square baking tray (about 20cm x 30cm).
- Drain the figs, pat them dry with kitchen paper and slice them thinly. Then cut the Camembert into thin slices and mix the eggs and cream well and add salt, pepper and nutmeg.
- Place 2 sheets of dough on top of each other, smaller side up. Now fold the dough like an accordion and place it in the oven tray. Repeat until the dough is finished and the pan is full.
- Pour the melted butter over the dough and spread it carefully with a pastry brush. Spread the fig slices and Camembert between the folded dough along with the egg custard. Remove the leaves from the thyme sprig and sprinkle over the pan, bake for 30-35 minutes until golden brown. Slice the pear, remove the core and slice lengthwise into thin slices. Heat some olive oil in a pan and add the pear. Sauté for 2 minutes and caramelize with 1 teaspoon of sugar and some fresh thyme for another 2 minutes.
- Once the cake is cooked, let it rest for at least 20 minutes and cut into portions to serve. Serve with caramelized pears and pickled onions and sprinkle with pumpkin seeds.
The cake can be eaten hot or cold.