Appezöller Cheese Flatbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 160 g butter, cold
- 2 teaspoons white wine vinegar
- salt
- 2 medium onion (s)
- 1 tablespoon oil
- 500 g cheese, Swiss Appenzeller
- 4 egg (s), (size M)
- 200 g whipped cream
- 300 ml milk
- 2 tablespoon flour
- nutmeg
- Fat and flour for the drip pan
Print Recipe
Pin Recipe Instructions
- Put 500 g flour and butter in pieces in a bowl, grate quickly with your hands. Add approx. 200 ml ice-cold water, vinegar and approx. 1 teaspoon salt. Knead everything into a smooth dough. Cover and chill for about 30 minutes.
- Peel the onions and finely dice them. Simmer until translucent in hot oil. Remove. Coarsely grate the cheese.
- Mix eggs, cream, milk and 2 tablespoons flour until smooth. Season well with salt and nutmeg.
- Roll out the dough on a greased and floured drip pan (approx. 32 x 39 cm) and press up approx. 1 1/2 cm at the edges. Prick the dough several times with a fork. Pre-bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the bottom rack for about 10 minutes.
- Spread the onions and cheese on the dough. Pour egg milk over it. Bake for about 30 minutes until golden brown at the same temperature on the bottom rack.
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