Cheese and Beer Tart
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt and yeast in a bowl. Pour in the beer, knead everything into a soft, smooth dough.
- Cover and let rise twice at room temperature for approx. 1 hour.
- 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.
- 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.
- Put the tray in the lower part of the oven and bake at 220 degrees for 15 minutes.
- I use a Fontal mixed with a Tilsiter for this.
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