Cheese and beer tart

Total time: 1hr 40m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 575 Kcal, 30g Protein, 60g Carbohydrates, 22g Fat


  • Dough
  • 350 g brown flour
  • 1 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl cloudy beer
  • Topping
  • 2 tbsp coarse-grain mustard
  • 250 g fondue cheese mix moitié-moitié, i.e. half Gruyère, half Vacherin
  • 3 spring onions incl. green parts, cut diagonally into thin rings
  • a little pepper

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  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the beer, mix everything together and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 pieces, sprinkle a little flour on the work surface and roll out into ovals approx. 2 mm thick. Place the pieces of dough on two baking trays lined with baking paper. Dust the edges with a little flour.
  • Topping

    Coat the ovals with mustard. Scatter the cheese over the top, top with onions, season. Bake: each tray for approx. 15 mins. in the lower half of an oven preheated to 220°C.
  • Tip:

    Bake both trays at the same time in an oven preheated to 200°C (convection).

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