Festive Onion Pie with Pork Belly and Kale

Here's how:

• 1

  Mix the yeast into water at 20°C. Combine all the ingredients in a stand mixer and mix until a smooth dough forms, about 15–20 minutes. When making flarn or pizza dough, it’s important to knead the dough for a long time so it becomes very smooth. This makes it much easier to roll out later and achieve a thin, crispy crust.

• 2

  Let the dough rise while you prepare the filling—about 30 minutes.

• 3

  Filling:

  Preheat the oven to 200 °C. Heat half of the olive oil in a skillet and sauté the onion until golden, stirring occasionally, for about 5 minutes.

• 4

  Mix the crème fraîche with the eggs, salt, pepper, and grated nutmeg.

• 5

  Roll out the dough thinly in a greased pie pan. Add the sautéed onions and the grated cheese.

• 6

  Pour in the custard and place the pie in the oven. Reduce the oven temperature to 160 °C and bake for about 20–25 minutes, depending on the size of your pie; the custard should have set but not puffed up.

• 7

  Cut the pork into pieces and fry until crispy. Let it drain on paper towels.

• 8

  Sauté the kale in butter or olive oil, and season with a little salt and pepper. Serve it with the pork pie.