Summary

Ingredients

For the dough:

• 340 g flour
• 150 ml water, room temperature
• 0.5 ½ cube yeast
• 1 egg (s)
• 1 tablespoon salt
• 1 pinch (s) sugar

For covering:

• 1 onion (s)
• 1 stick celery
• 1 apple
• 1 teaspoon, heaped mustard, medium hot
• 1 lemon (s)
• 200 g oat cheese
• 2 tablespoon olive oil
• 8 walnuts, roughly chopped
• 1 tablespoon butter
• salt and pepper
• oregano
• garlic
• 1 bunch parsley for garnish

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Instructions

1. For the dough, knead the flour, water, yeast, egg, oil, salt and sugar and cover with a dampened tea towel and let the dough rise in a warm place for an hour.
2. For the topping, dice the onion and celery and, if necessary, sweat in the oil with a little garlic. Stir in the mustard with a little lemon juice, olive oil, salt and pepper into the mixture. Dice the apple and add it with the walnuts and oregano and take the pan off the fire. Season to taste with salt and pepper.
3. Divide the dough into six equal portions and roll out into an oval shape. Spread the topping and the roughly plucked goat cheese on the flatbread, leaving around two cm free and twisting the ends in slightly. Bake the pide at 200 degrees fan-assisted until they are golden brown and crispy.
4. Finally, brush the edge with a little butter and serve warm with chopped parsley.