Cheese and beer tart

Ingredients for 4 servings:

• 350 g flour (rye flour)
• 1 tsp salt
• ½ cube of yeast, approx. 20 g crumbled
• 2 ½ dl beer, naturally cloudy
• 2 tbsp coarse-grained mustard
• 250 g cheese, mixed it should be a good processed cheese
• 3 stalk(s) spring onion(s) with the green, diagonally in fine rings
• a little pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

Mix flour, salt, and yeast in a bowl. Pour in the beer and knead everything into a soft, smooth dough. Cover and let rise at room temperature for about 1 hour until doubled in size. Divide the dough into 4 pieces and roll out on a lightly floured surface into ovals about 2mm thick. Place the pieces of dough on two baking sheets lined with baking paper. Spread the ovals with coarse-grained mustard. Spread the cheese on top (use a good processed cheese), top with the spring onions, and season with pepper. Place the baking sheet in the lower part of the oven and bake at 220 degrees Celsius for 15 minutes. I use a Fontal mixed with Tilsiter.