Vegetable wedges with cheese sauce

Ingredients for 1 servings:

• 250 g flour
• ½ cube of yeast
• 1 tsp sugar
• 8 tbsp water, lukewarm
• 1 tsp salt
• Pepper, freshly ground
• 4 tbsp oil
• 3 eggs
• Salt and pepper, freshly ground
• 2 garlic cloves
• 100 g cheese, grated (Emmental)
• 1 cup of crème fraîche (150 g)
• 125 ml whipped cream
• 2 tbsp herbs, mixed chopped
• 1 leek(s)
• 1 red bell pepper(s)
• 1 can of corn (285 g)

Instructions

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

for party, picnic or other Finderfood occasions, makes approx. 24 pieces

For the yeast dough, put the flour in a bowl and make a well in the center. Crumble the yeast and add it to the well. Add the sugar and 3 tablespoons of water to the yeast, mix lightly, and let the pre-dough rise in a warm place for about 10 minutes. Then add the salt, pepper, oil, and 5 tablespoons of water. Using a hand mixer, mix until you have a dough, first on the lowest speed, then on the highest speed, for about 5 minutes. Let the dough rise again in a warm place until it has visibly increased in volume. Knead thoroughly again on a work surface, place on a greased baking sheet, and roll out. For the topping, beat the eggs and season with salt and pepper. Peel the garlic and press it through a garlic press. Add the cheese, crème fraîche, cream, and herbs and mix everything well. Trim, wash, and slice the leek. Trim the bell pepper and cut into strips. Drain the corn. Mix the leeks, bell peppers, and corn, spread them on the dough, and pour the cheese sauce evenly over them. Bake at 180°C fan/convection oven or 200°C top/bottom heat (gas mark 4) for about 30 minutes. Then cut into triangles. Delicious warm or cold. Other vegetables can also be used depending on the season.