Perhaps your new favorite bean dish:
Put flour, butter in small salt, vinegar, chunks, water in a suitable bowl, mix and knead into smooth dough, wrap in cling film and refrigerate for 30 min.
Peel and finely dice onions, fry in oil, add millet, fry briefly, add saffron and extinguish with vegetable soup. Simmer at low temperature with lid closed for 15-20 min until liquid is absorbed.
Rinse beans, clean and cut diagonally into 2cm wide pieces. Clean, peel and rinse carrots, chop into small cubes. One after the other, cook the carrots in boiling salted water for 4 minutes, the peas for 5 minutes and the beans for 10 minutes. Rinse and drain the vegetables.
Mix the millet and the vegetables and season with salt and pepper. Rinse the cress and stir the leaves (except for a tbsp.) into the millet mixture.
Preheat the oven to 200 degrees.
Roll out dough, grease baking pan. Put the dough into the baking pan and raise the edge. Prick bottom a few times with a fork.
Roughly grate cheese, mix with whipped cream, yogurt, eggs and season with salt and freshly ground pepper. Fold into the millet-vegetable mixture and spread everything together evenly on the dough.
Bake on the lowest rack for about 45 minutes, until the top is golden brown. Before serving, sprinkle with the remaining cress leaves.