Gruyere Rosemary Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour
- yeast for the amount flour
- 150 g cheese (Gruyere), thinly sliced
- 5 slices cooked ham
- 1 stalk rosemary
- 1 tablespoon olive oil
- 1 some sea salt, coarse
- 1 some pizza seasoning (herbs)
Print Recipe
Pin Recipe Instructions
- Roll out two round plates (approx. 24 cm) from the yeast dough. Use a plate to lay out the prepared tart or cake base form. I did this on baking paper and rolled it up under cling film! Works great and does not stick, of course it will not be 100% round
- Cover with ham and cheese, leaving an edge of approx. 2 cm. Then place the second sheet of dough on top. Press the plates together well at the edges and scratch the top with a knife in a diamond shape.
- Remove the needles from the rosemary. Drizzle the cake with oil, sprinkle with rosemary and sea salt. Bake in a preheated oven at 200 ° C for about 15-20 until golden brown. Take out and cut into pieces.
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