Fruity and tangy Lustenberger tart
35 minutes preparation and cooking time
- 400 grams Whole-grain / or spelt pizza dough
- 220 grams Lustenberger 1862
- 2 Tbsp Spicy mustard
- Leek stalk
- Some pepper, salt
- Grate Lustenberger 1862. Split the dough into four pieces and roll out into small ovals on some flour. Place the pieces of dough on a baking sheet covered with baking paper. Cut the leek into thin rings. Brush the ovals with a little mustard and top with the cheese and leek. Season to taste with pepper and salt.
- Bake: about 15 minutes in a 200°C (390°F) pre-heated oven on convection.
Tip: Using tomato paste and some oregano instead of mustard, you can make a pizza tart.
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