Vegetarian Sheep Cheese Flatbread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 16 mins |
| Total Time | 46 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g low-fat quark
- 6 tablespoon mineral water
- 1 pinch (s) salt
- 1 egg (s), organic
- 20 g wheat flour
- 1 small onion (s), red
- 30 g sheep cheese, or feta (20% fat)
- 100 g mushrooms
- 0.5 ½ lemon (n)
- 1 little thyme, rubbed
- 0.5 ½ bell pepper (s)
- 1 thin spring onion (s)
- 0.5 ½ handful rocket or lettuce
- 1 teaspoon olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (fan oven 180 ° C).
- Whisk the quark, mineral water, egg and salt, stir in the flour thoroughly, leave to swell for 10 minutes.
- Line a baking sheet with parchment or parchment paper.
- Spread the batter on top, sprinkle with onion rings and crumbled sheep`s cheese.
- Bake in the oven for 16 minutes.
- Bring 1 liter of water with lemon juice and thyme to the boil, add the mushrooms and blanch for 1/2 minute and then drain.
- Mix the mushrooms, paprika strips, spring onion rings, rocket, 1 teaspoon lemon juice and olive oil, season with salt, pepper and serve with the sheep`s cheese flatbreads.
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