Appenzeller cheese flatbread

Ingredients for 1 servings:

• 500 g flour
• 160 g butter, cold
• 2 tsp white wine vinegar
• Salt
• 2 m.-sized onion(s)
• 1 tbsp oil
• 500 g cheese, Swiss Appenzeller
• 4 eggs (size M)
• 200 g whipped cream
• 300 ml milk
• 2 tbsp flour
• nutmeg
• Fat and flour for the drip pan

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Place 500g of flour and small pieces of butter in a bowl and quickly rub together with your hands. Add about 200ml of ice-cold water, vinegar, and about 1 teaspoon of salt. Knead everything into a smooth dough. Cover and chill for about 30 minutes. Peel and finely dice the onions. Sauté in hot oil until translucent. Remove from the bowl. Coarsely grate the cheese. Whisk together the eggs, cream, milk, and 2 tablespoons of flour until smooth. Season generously with salt and nutmeg. Roll out the dough on a greased and floured roasting pan (approx. 32 x 39 cm) and press up the edges about 1 1/2 cm. Prick the dough several times with a fork. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) on the lowest rack for about 10 minutes. Spread the onions and cheese over the dough. Pour the egg wash over it. Bake at the same temperature on the lowest rack for about 30 minutes until golden brown.