Marinated Tomme Vaudoise in strudel dough

0.0 stars / 0 votes

Meatless

265 min.

Cook/bake time 265 min.

Ingredients

Serves 4

baking paper for the baking tin

4 Tommes vaudoises
120 g strudel dough
40 g liquid butter
salt

marinade:

3 tbs of white wine
2 tbs of liquid light honey
2 tsp of mustard
½ a tbs of crushed pink pepper

Portulak or lettuche and pink pepper for garnishing

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 Marinade: mix together the wine, honey, mustard and pepper. Prick the tommes several times with a fork and turn over in the marinade. Cover and leave to marinate for 3-4 hrs. in the fridge.
2 Cut the strudel dough into 4 squares of approx. 18 cm sides for the 4 layers. Brush a little butter on each layer. Lay the tommes in the middle and salt. Lay the corners of the dough across the tommes and fold back slightly. Put into the baking tin lined with baking paper.
3 Bake for 10-12 mins. in the middle of the oven, preheated to 200°C.
4 Serve the tommes on pates and garnish.