Ingredients

Preparation

1. Roll out the pastry, sprinkle one half of dough with tomato puree, evenly spread the grated Jura Montagne over the dough. Fold the other dough half over and using a rolling pin, roll over it forcefully a few times.
2. Cut the thin dough into narrow strips, twist these into spirals and place on a baking tray lined with baking paper.
3. Brush the spirals with egg and season with salt and oregano.
4. Bake the flûtes in a preheated oven for 12 min. at 200°C.