Knead flour, 1/2 teaspoon salt, baking powder, six tablespoons milk, curd cheese and five tablespoons oil into a smooth dough. Roll out the dough, spread it on a greased springform pan (30 cm in diameter) and raise a rim. Pre-bake in a heated oven at 200 °C (gas mark 3) for about ten minutes and cool.
Rinse the potatoes, cook in salted water, drain, cool, peel and cut into quarters lengthwise. Peel onion, peel apples, halve and core. Finely dice both with bacon. Heat remaining oil, first fry bacon cubes in it until crispy, then add onion and apple cubes and cook for eight minutes, stirring frequently. Finely dice soft cheese.
Cover dough with half of cheese cubes and potato quarters and season with salt and pepper. Spread bacon mixture evenly on top. Parsley rinse, dry, chop finely, set aside two tablespoons.
Mix the rest with eggs, Fine Duo and remaining milk, season with salt and pepper and pour over bacon mixture. Sprinkle with remaining cheese cubes and bake for 20-25 minutes.
Serve sprinkled with the remaining parsley. Serve with green leaf salad and a tart white wine.
Our tip: Use bacon with a subtle smoky note!
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