Cheese and Beer Tart


1hr 40m
Preparation/cooking time: ca. 25m + Allow to rise: ca. 60m + Bake: ca. 15m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

View these products

  • Mix the flour and the remaining ingredients including yeast in a bowl. 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 hour until double 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.
  • Coat the ovals with mustard. Distribute the cheese over the pieces, top with the onion and season.
  • Bake each tray for approx. 15 mins. in the lower half of an oven preheated to 200 °C.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home