Appenzeller cheese flatbread

Ingredients for 6 servings:

• 300 g flour
• 100 g butter
• 1 tsp salt
• 100 ml water
• 250 g cheese, Appenzeller
• 50 g onion(s)
• 20 g butter
• 2 eggs
• 150 g cream
• ½ tsp anise, ground
• ½ tsp coriander, ground
• salt and pepper
• 10 g butter, to grease the mold

Instructions

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

Sift flour, add the cold butter in small pieces, sprinkle with salt, and add the cold water. Immediately, quickly knead into a shortcrust pastry. Chill the dough for about 30 minutes. For the topping, grate the cheese and dice the onion. Fry the onion in the butter until golden brown, then let it cool. Whisk the eggs with the cream, add the grated cheese, onion, anise, and coriander, and season to taste with salt and pepper. Lightly grease a tart tin (about 30 cm). Roll out the shortcrust pastry into a thin sheet and place it in the tin. Pull up the edges slightly and prick the pastry several times with a fork. Spoon the cheese mixture onto the pastry, spread evenly, and bake in a preheated oven at 200°C for about 25-30 minutes. The cake is best eaten hot.