Vegetable Wedges with Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 250 g flour
- 0.5 ½ cube yeast
- 1 teaspoon sugar
- 8 tablespoon water, lukewarm
- 1 teaspoon salt
- Pepper, freshly ground
- 4 tablespoon oil
For covering:
- 3 egg (s)
- Salt and pepper, freshly ground
- 2 cloves garlic)
- 100 g cheese, rated (Emmentaler)
- 1 cup crème fraîche (50 g)
- 125 ml whipped cream
- 2 tablespoon herbs, mixed chopped
- 1 leek stick (s)
- 1 red pepper (s)
- 1 can corn (285 g)
Print Recipe
Pin Recipe Instructions
- For the yeast dough, put the flour in a bowl and make a well in the middle. Crumble the yeast and pour it into the well. Pour the sugar and 3 tablespoons of water over the yeast, stir gently and let the dough rise in a warm place for about 10 minutes.
- Then add salt, pepper, oil and 5 tablespoons of water. Using the hand mixer, first on the lowest, then on the highest speed in about 5 minutes to form a dough. Let the dough rise again in a warm place until its volume has visibly increased. Knead again well on the work surface, place on a greased baking sheet and roll out.
- Mix the eggs for the topping and season with salt and pepper. Peel the garlic and press through the garlic press. Add the cheese, crème fraîche, cream and herbs and stir everything well.
- Clean and wash the leek and cut into rings. Clean the pepper and cut into strips. Drain the corn. Mix the leek, paprika and corn, spread on the dough and pour the cheese sauce evenly over the top.
- Bake at 180 ° C fan-assisted or 200 ° top / bottom heat (gas setting 4) for about 30 minutes. Then cut into triangles. Tastes warm or cold.
- Other vegetables can also be used depending on the season.
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