- a little pepper
- 0.5 tsp. salt
- 1 tbsp. butter
- 1 tbsp. Maizena cornflour
- 2 eggs
- 1 dl water
- 100 g white flour
- 100 g wholemeal flour
- 0.25 piece yeast (approx. 10 g), crumbled
- 0.5 tbsp. caraway seeds
- 400 g onion, cut into thin segments
- 300 g chard, greens cut into 2-cm-wide strips, stems cut into 1-cm-wide strips
- 1.8 dl sour single cream
- 150 g strongly flavoured Appenzeller cut into small pieces
Mix the two types of flour and salt in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Dissolve the yeast in water, add to the mixture and quickly combine to form a soft dough. Cover and leave to stand for approx. 10 mins. Roll out the dough on a surface lightly dusted with flour to a a round shape (approx. 34 cm Ø), place on the prepared oven tray, firmly prick and chill.
Toast the caraway seeds in a wide-bottomed frying pan and remove. Heat up the butter in the same pan. Sauté the onion and Swiss chard in batches over a medium heat, stirring occasionally, for approx. 12 mins. Stir in the caraway seeds and season. Leave the vegetables to cool, drain. To make the sauce, mix together the cream with the remaining ingredients and a little pepper.
Distribute half the vegetable mixture over the pastry base. Scatter over half the cheese cubes. Repeat the process and pour the sauce over.
Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C.
- Mini Bites / Finger Food
- 1h 25 Preparation/cooking time: ca. 55m + Bake: ca. 30m
- Servings For 4 people
- Nutrition 220 Kcal