Leek and Swiss Cheese Recipe

Ingredients : Serves 4

200 g/7 oz/1.75 cups wholemeal flour

3 eggs
15 ml/1 tbsp oil
250 ml/8 fl oz/1 cup lukewarm water

Salt and freshly ground black pepper

5 ml/1 tsp ground caraway seeds
2.5 ml/0.5 tsp ground coriander (cilantro)

2.5 ml/0.5 tsp clear honey
30 ml/2 tbsp cider vinegar
50 g/2 oz/0.25 cup butter or margarine

2 onions, chopped
2 leeks, sliced
2 garlic cloves, crushed
250 ml/8 fl oz/1 cup quark or full-fat soft cheese
100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
45 ml/3 tbsp fresh breadcrumbs

A pinch of grated nutmeg
30 ml/2 tbsp snipped chives
1 egg yolk
15 ml/1 tbsp water

Method :

Sift the flour into a bowl and add 1 egg, the oil, water and 5 ml/1 tsp salt. Add the caraway seeds, coriander, honey and cider vinegar and knead to a smooth dough. Cover and leave for 30 minutes.

Meanwhile, heat the butter or margarine and fry (saute) the onions and leeks until translucent. Add the garlic and 5 ml/1 tsp salt and fry briefly, then remove from the heat and leave to cool. Beat the quark or soft cheese with the remaining eggs, then fold in the vegetables. Add the grated cheese, breadcrumbs, nutmeg and chives and season to taste with salt and pepper. Roll out the dough on a sheet of greaseproof (waxed) paper to 5 mm/0.25 in thick. Spread the quark mixture over the dough, then use the paper to help you roll the dough into a tube. Carefully transfer it to a greased baking (cookie) sheet and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 30 minutes. Beat the egg yolk with the water. Remove from the oven and brush the egg mixture over the surface. Return it to the oven for a further 10 minutes to brown, then serve hot.