Cheese and onion cakes

Ingredients for 12 servings:

• 100 g flour, wheat flour
• 1 pinch of salt
• 75 g butter (cut into small pieces)
• 2 tbsp water (approx.)
• 1 egg(s) (beaten)
• 100 g sweet cream
• 50 g cheese, grated spicy cured cheese
• 3 spring onions, finely chopped (or shallots)
• Salt
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

are suitable as a snack or as a starter for buffets

Sift flour and salt into a bowl. Knead in the butter until crumbly. Add the water and mix everything into a dough. Roll out the dough on a lightly floured surface. Using a round cookie cutter about 7 cm in diameter, cut out 12 small flatbreads and line a muffin tin or tart case. For the filling, whisk the beaten egg, cream, cheese, and onions in a measuring jug. Season with salt and cayenne pepper to taste. Spread the filling evenly over the dough and bake in a preheated oven at 180°C (Gas Mark 2) for about 20 to 25 minutes, until the filling is firm. The cheese and onion cakes can be served hot or cold. Variation: You can also top each cake with a slice of tomato before baking. Tip: It’s even quicker if you use 175g of ready-made shortcrust pastry instead of making the dough yourself.