Dinnete with wild garlic cheese topping

This delicious dinnete, which looks strikingly similar to the Alsatian tarte flambée, is originally a Swabian-Alemannic dish. However, it is slightly smaller than a tarte flambée and has thicker edges. The classic topping for the dinne consists of onions and bacon, but can also be freely varied and as it is harvest time, the opportunity to create a wild garlic topping is favourable. Denneta has different names in Germany depending on the region. In Switzerland, it is best compared to Wähe. Sounds delicious? Why not give it a try now!

Most important key data

Quantity: 8 pieces

Preparation time: 30 minutes

Resting time: 1 hour

Baking time: approx. 15-20 minutes

Level of difficulty: Easy

Dough

Flour		470 g
Baking malt		10 g
Porcini mushroom powder		30 g
Yeast		21 g
Salt		1/2 TSP
Water		300 g

Wild garlic and cheese topping

Wild garlic		200 g
Raclette cheese \| o.a. spicy cheese		200 g
Crème fraîche		400 g
Salt \| pepper

Porcini mushroom powder, 100 g

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Baking malt 500 g

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Plastic dough towels

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Dough production

Preheat the oven to 190 °C top/bottom heat.

Now mix the flour with the baking malt, porcini mushroom powder, yeast and 300 g warm water in a bowl to form a dough. Finally, add the salt and knead the dough vigorously for 4-5 minutes. You can of course use other flavour-enhancing powders instead of porcini mushroom powder.

Cover the mixture (with a tea towel) and leave to rise in a warm place for about an hour. Now you can divide the entire dough into eight pieces weighing approx. 100 g and roll out each piece. When rolling out the dough, we recommend reducing the pressure slightly so that the dough has its typical thick edge.

Wild garlic and cheese topping

Firstly, wash the wild garlic thoroughly and roughly chop it. You can also cut the raclette or similarly flavoured cheeses into small cubes. Now mix the two prepared ingredients with the crème fraîche in a bowl. Season with salt and pepper to taste. Spread the topping evenly over the rolled-out pastry, there should be enough for about eight pieces. You can now fold the edges over once to prevent the topping from slipping off the dinnete. Place the dinnete in the oven for approx. 15-20 minutes until they are crispy. After a short cooling time, they are ready to eat. Enjoy your meal!

Wild garlic - Info

Wild garlic is a highly valued and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with spring fatigue and many other ailments. Wild garlic can be found in moist, humus-rich deciduous forests and is harvested between March and May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its shiny, lanceolate leaves. Beware of confusion! The lily of the valley and the autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to small details. A good distinguishing feature is the smell of leeks, which is only present in wild garlic. But if you pay attention to everything, wild garlic is an absolute enrichment for the kitchen!

Nutrition declaration per 100 g

Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Cooking, Starters, Seasonal recipe ideas, Spring & Easter

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Dinnete with wild garlic cheese topping