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- Cheese and beer tart
Cheese and beer tart
Nutrition facts per serving:
- Energy in kcal about 575
- Fat about 22g
- Carbohydrates about 60g
- Protein about 30g
This is needed
This is needed
for 4 people
Dough
- 350 g brown flour
- 1 tsp salt
- 0.5 cube yeast (approx. 20 g), finely crumbled
- 2.5 dl cloudy beer
Topping
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- 2 tbsp coarse-grain mustard
- 250 g fondue cheese mix moitié-moitié, i.e. half Gruyère, half Vacherin
- 3 spring onion incl. green part, thinly sliced on the diagonal
- a little pepper
And that's how it's done
And that's how it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the beer, mix everything together and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 pieces, sprinkle a little flour on the work surface and roll out into ovals approx. 2 mm thick. Place the pieces of dough on two baking trays lined with baking paper. Dust the edges with a little flour.
Topping
Coat the ovals with mustard. Scatter the cheese over the top, top with onions, season.
Bake: each tray for approx. 15 mins. in the lower half of an oven preheated to 220°C.
