for 16 pieces

Filling

100 g	pitted prunes, coarsely chopped
80 g	pitted black olives, coarsely chopped
1	red onion, finely chopped
1 tbsp	marjoram, finely chopped
¼ tsp	salt
a little	pepper

Cheese swirls

1	tarte flambée dough, rolled into a rectangle (approx. 24 x 30 cm)
180 g	grated Gruyère
16	short wooden skewers, soaked in water for approx. 30 min.

How it's done

Filling

Mix the prunes, olives, onion and marjoram in a bowl, season.

Cheese swirls

Roll out the dough and spread the filling on top, leaving a border of approx. 1 cm all the way around. Sprinkle the cheese on top, roll up the dough from the long edge, chill for approx. 10 mins. Cut the roll into 16 equal pieces, thread onto the skewers, place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, allow the cheese swirls to cool slightly on a rack, serve warm.

Show complete recipe