Cheese and Beer Tart

Summary

Ingredients

• 350 g flour, (Ruchmehl)
• 1 teaspoon salt
• 0.5 ½ cube yeast, crumbled approx. 20 g
• 2 ½ dl beer, naturally cloudy
• 2 tablespoon mustard, coarser
• 250 g cheese, mixed it should be a ood processed cheese
• 3 spring onion (s) with the green, diagonally in fine rings
• little pepper

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Instructions

1. Mix the flour, salt and yeast in a bowl. Pour in the beer, knead everything into a soft, smooth dough.
2. Cover and let rise twice at room temperature for approx. 1 hour.
3. Divide the dough into 4 pieces, roll out on a little flour to form approx. Place the dough pieces on two baking sheets lined with baking paper.
4. Brush the ovals with coarse-grained mustard. Spread the cheese on top (it should be a good processed cheese), place the spring onions on top and season with pepper.
5. Put the tray in the lower part of the oven and bake at 220 degrees for 15 minutes.
6. I use a Fontal mixed with a Tilsiter for this.