- 1 tsp. salt
- a little pepper
- 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
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.
- Cheese Dishes
- 1h 40 Preparation/cooking time: ca. 25m + Allow to rise: ca. 60m + Bake: ca. 15m
- Servings For 4 people
- Nutrition 593 Kcal