John Myers
Contents
show
Ingredients
For covering:
- 2 Red onions
- 1 Shallot
- 1 Clove of garlic
- 1 tbsp Olive oil
- Colored pepper from the mill, salt
- 3 tbsp Red peppers diced
- 10 small Chorizo or paprika salami, diced
For the dough:
- 150 g Wheat flour
- 80 g Quark
- 0,5 packet Baking powder
- 3 tbsp Milk
- 3 tbsp Vegetable oil
- 1 tsp Italian spice mix
- 2 tsp Dried italian herbs
To coat the flatbreads:
- 100 g Crème fraîche with herbs
- 1 Egg yolk
- 1 tbsp Italian herbs frozen
- Salt, colored pepper from the mill
For gratinating:
- 2 tbsp Grated Pecorino
- 2 tbsp Grated Emmental
Instructions
- Peel the onions, shallot and garlic and dice finely. Heat the olive oil in a pan and sweat everything until translucent. Salt and pepper a little, then set aside. Preheat the oven to 200 degrees (top and bottom heat).
- For the dough, knead the flour, quark, baking powder, milk, oil, Italian spice mixture and dried herbs into a smooth dough. Shape the dough into a roll, cut the roll into 8-9 slices of the same thickness. Place the slices on a baking sheet lined with baking paper, flatten them with your hand (diameter approx. 7 cm) and shape.
- Mix the crème fraîche, egg yolk and herb mixture, season with salt and pepper. Spread the mixture thinly on the dough, then top with the chorizo and diced paprika. Spread the onion mixture evenly on top. Mix the pecorino and Emmental cheese and sprinkle over the flatbreads. Bake in the oven for about 17-20 minutes, let cool down a little and serve. Bon appetit and have fun baking. Taste cold and warm.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 22gProtein: 8.5gFat: 30g
