Dinnete with a wild garlic and cheese topping

Name: Dinnete with a wild garlic and cheese topping
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 5
Cuisine: Switzerland
Ingredients: 470 g flour; 10 g baking malt; 30 g porcini powder; 21 g yeast; 0.5 tsp salt; 300 g water; 200 g wild garlic; 200 g raclette cheese; 400 g crème fraîche

The delicious Dinnete, which looks remarkably similar to an Alsatian tarte flambée, is a dish that originally hails from the Swabian-Alemannic region. It is, however, slightly smaller than a tarte flambée and has thicker edges. The classic topping for Dinnete consists of onions and bacon, but you can vary it as you like, and as it’s harvest time, now is the perfect opportunity to create a wild garlic topping. The ‘Denneta’ goes by different names across Germany, depending on the region. In Switzerland, it’s most comparable to a ‘Wähe’. Sounds tasty? Why not give it a go right away!

Key figures

Quantity: 8 pieces

Preparation time: 30 minutes

Resting time: 1 hour

Baking time: approx. 15–20 minutes

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

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Baking malt 500 g

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Plastic dough towels

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Making the dough

Preheat the oven to 190 °C (top and bottom heat).

Now mix the flour together with the baking malt, porcini mushroom powder, yeast and 300 g of warm water in a bowl to form a dough. Finally, add the salt and knead the dough vigorously for 4–5 minutes. Instead of porcini mushroom powder, you can of course use other flavouring powders.

Leave the mixture to prove, covered (with a tea towel), in a warm place for about an hour. Now divide the whole dough into eight pieces weighing approx. 100 g each and roll out each piece. If the dough tends to spread outwards whilst rolling, we recommend reducing the pressure slightly so that the Dinnete retains its characteristic thick rim.

Wild garlic and cheese topping

First, wash the wild garlic thoroughly and chop it into rough pieces. You can also cut the raclette or a similarly strong-flavoured cheese into small cubes. Now mix the two prepared ingredients with the crème fraîche in a bowl. Season to taste with salt and pepper. Now spread the topping evenly over the rolled-out dough pieces; there should be enough for about eight pieces. Now you can fold the edges over once to prevent the topping from slipping off the dinnete. Pop the dinnete into the oven for about 15–20 minutes until they’re crispy. After leaving them to cool for a short while, they’re ready to eat. Enjoy!

Wild garlic – Information

Wild garlic is a highly prized and versatile plant. It is very healthy, has detoxifying properties, and is even said to help with spring fatigue and many other ailments. Wild garlic is found in damp, humus-rich deciduous forests, and the harvesting season runs from March to May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its leaves, which are glossy on one side and lance-shaped. Be careful not to confuse it with other plants! Lily of the valley and autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to the finer details; a good distinguishing feature is the leek-like smell, which is only present in wild garlic. However, if you take all these points into account, wild garlic is an absolute asset to the kitchen!