Cheese and Beer Tart

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

For 4 people

Nutritional Information

Contains 593 Kcal


  • 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

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  • 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

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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.

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