Ingredients
serves 4
- baking paper for the baking tin
dough:
- 250 g of flour
- ¾ a tsp of salt
- 10 g of crumbled yeast
- 125-150 mL of water
- 1 tbs of rapeseed oil
topping:
- 150 g of fresh cream
- 1 crushed clove of garlic
- ½ a tsp of mustard
- salt
- pepper from a mill
- 2 handfuls of cleaned lamb's lettuce
- 100 g Tête-de-Moine AOP rosettes
- 1 red apple, grated with a julienne or a rösti grater
- 1-2 tbs of nut oil
- 1 tbs of balsamic vinegar
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
dough:
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1 For the dough: mix the flour and salt and make a hollow in the middle. Dissolve the yeast in a little water and pour into the hollow with the rest of the water and the oil. Knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
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2 On a little flour, roll out the dough into a circle about 3-4 cm thick. Lay on baking paper in the baking tin.
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3 Topping: stir together the fresh cream with the garlic, mustard, salt and pepper. Spread on the dough, leaving a 1 cm edge clear all round.
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4 Bake for 9-11 mins. on the lowest shelf of the oven, preheated to 240°C. Allow to cool on a grid.
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5 Scatter on the lamb's lettuce, Tête-de-Moine AOP and grated apple. Dribble on the nut oil and balsamic vinegar and serve immediately.
Bon
Appétit
Appétit
