Allgäu cheese flatbread

Ingredients for 4 servings:

• 200 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 1 tsp, leveled baking powder
• 1 tsp herbal salt
• 1 pinch(s) of cane sugar
• 150 g margarine, unhydrogenated
• 100 ml mineral water, carbonated
• 1 tsp vinegar (Atelco Bianca)
• 200 g cheese, Gouda (Emmental), grated
• 100 g mountain cheese, grated
• 500 g chicory (or 3 onions)
• 3 grains of pepper, ground
• 200 g sour cream
• 2 tbsp herbs, frozen
• 1 tsp herbal salt OR
• 200 g crème fraîche (herbs)
• 150 g sweet cream
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Dough: Mix the dry ingredients, add the margarine, mix the water with the vinegar, add it and knead/mix well. Place it in a 26 cm ring/springform pan lined with baking paper, take everything out, put a layer of baking paper on top, spread the dough out with the ball of your hand or a rolling pin, about 2 cm too, put the base including both layers of baking paper into the ring, level the edges a little and put it in the fridge for about 30 minutes, now the top layer of baking paper can be easily removed. Topping: Mix Gouda and mountain cheese. Cut the chicory/onions into rings. Mix the sour cream with the herb salt and frozen herbs, add the ground pepper, cream and 2 eggs and mix, season to taste and add more seasoning if necessary. Place a layer of grated cheese on the shortcrust pastry, then the chicory and then the rest of the cheese, then spread the topping over the chicory rings/onion rings. Bake in a cold oven at approximately 150°C (convection oven) for approximately 30-35 minutes. Bake in a preheated oven for approximately 25-30 minutes. Top/bottom heat: 220°C. Tip: It’s more practical to divide the dough into three or four greased ovenproof bowls and bake.