Cheese flan

Name: Cheese flan
Ingredients: 250 g high-fat butter 85%; 2 eggs; 3 heaped tablespoons Greek yogurt 10%; 1/4 teaspoon salt; 300 g flour; 30 g flour; 20 g flour; 350 g cheeses (feta-style cheese and creamy cheese); 1 egg; 1 egg yolk; 100 g semi-hard cheese; 3 tablespoons full-fat sour cream 30%; 1 egg white; 100 g semi-hard cheese; 50 g grated emmental; 1 teaspoon turmeric

Appetizers - Cheese flan by Elvira B. - Recipia

Cheese flan starts with a dough made with cold butter, which takes on a texture close to puff pastry after baking. The cheese filling, with semi-hard cheese, eggs and sour cream, stays soft inside, while the topping with emmental and turmeric browns. I sprinkle the turmeric evenly, right to the edges of each slice. Preparation: 25 minutes. Cooking: 30 minutes. Total time: 55 minutes. Serves: 6. About 900 kcal and 37 g of protein per serving.

Ingredients

For the dough

250 g high-fat butter 85%
2 eggs
3 heaped tablespoons Greek yogurt 10%
1/4 teaspoon salt
300 g flour
30 g flour
20 g flour

For the filling

350 g cheeses (feta-style cheese and creamy cheese)
1 egg
1 egg yolk
100 g semi-hard cheese
3 tablespoons full-fat sour cream 30%
1 egg white
100 g semi-hard cheese
50 g grated emmental
1 teaspoon turmeric

Preparation

1. Cut the cold butter into thin slices. Put it in a bowl with the 2 eggs, yogurt and salt, then gradually add 300 g of flour and knead for 3-4 minutes. 2. Work in another 30 g of flour and knead the dough for 30 seconds. Sprinkle the 20 g of flour for dusting over the baking paper and rolling pin, then roll out the dough to fit the rectangular baking pan. 3. Mix the egg and egg yolk with the cheeses and 100 g of grated or crumbled semi-hard cheese, then add the sour cream. 4. Set the dough in the pan with the baking paper underneath, and gently lift the edges. Beat the egg white and brush it over the dough, then add the filling. 5. Sprinkle over the remaining 100 g of grated semi-hard cheese, the emmental and the turmeric. Bake for 30 minutes at 200°C, until nicely browned.

Notes

You can use wholemeal flour instead of white flour, still 300 g. The dough contains gluten, and the filling contains dairy and eggs. The flan keeps in the fridge for up to 3 days, well covered. Put it on the table with a cold beer. Choose a creamy cheese that does not release whey; if it is wet, drain it before mixing. Take your time rolling out the dough, especially at the corners of the pan.