Summary

Ingredients

For the dough: (kneaded dough)

• 200 g corn, round
• 50 g brown rice, round
• 50 g amaranth, round
• 1 teaspoon, leveled baking powder
• 1 teaspoon herbal salt
• 1 pinch (s) cane sugar
• 150 g mararine, unhardened
• 100 ml sparkling mineral water
• 1 teaspoon vinegar (Atelco Bianca)

For covering:

• 200 g cheese, Gouda (Emmentaler), rated
• 100 g mountain cheese, rated
• 500 g chicory (or 3 onions)
• 3 grains pepper, ground in a mortar
• 200 g sour cream
• 2 tablespoon herbs, frozen
• 1 teaspoon herb salt OR
• 200 g crème fraîche (herbs)
• 150 g sweet cream
• 2 egg (s)

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Instructions

1. Knead dough:
2. Mix dry ingredients, add margarine, mix water with vinegar, add + knead / stir well.
3. Put in a 26 cm ring form / springform pan filled with baking paper, take everything out, put a layer of baking paper on top, spread the dough with the ball of your hand or rolling pin, about 2 cm too, put the bottom including both layers of baking paper in the ring, the edge Level it a little and put it in the fridge for about 30 minutes, now the top layer of baking paper can be easily removed.
4. Covering:
5. Mix Gouda + mountain cheese. Cut the chicory / onions into rings.
6. Mix sour cream with herbal salt + frozen herbs, add ground pepper, cream + 2 eggs and mix, season to taste, if necessary.
7. Put a layer of grated cheese on the shortcrust pastry, then chicory + then the rest of the cheese, pour the topping over the chicory rings / onion rings.
8. Bake in the cold oven at approx. 150 ° C for approx. 30–35 minutes.
9. Bake in the preheated oven for approx. 25 - 30 minutes. Top / bottom heating: 220 ° C
10. Tip:
11. it is more practical to distribute + bake in three or four greased refractory bowls.