Crispy rye, red onion and blue cheese wafers with cucumber, dill and lemon dip

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   2. Heat the olive oil in a small skillet over medium heat. Add the finely chopped red onion and cook for 5 to 6 minutes, until tender and lightly sweet, without browning too much. Let it cool for 5 minutes.

3. 3

   3. In a bowl, combine the rye flour, all-purpose flour, baking powder, 2 g of the fine salt, and 1 g of the black pepper.

4. 4

   4. Add the cold butter and rub it in with your fingertips until the mixture looks like fine crumbs.

5. 5

   5. Add the cooled red onion and the crumbled blue cheese. Mix gently to distribute evenly.

6. 6

   6. Add the cold water gradually and bring the dough together into a firm but pliable mass. If needed, add a few more drops of water; if it feels sticky, dust with a little extra all-purpose flour.

7. 7

   7. Place the dough between two sheets of parchment paper and roll it very thin, about 2 mm thick. Remove the top sheet and cut into rustic shards or small rectangles.

8. 8

   8. Transfer the pieces to the tray and bake for 14 to 16 minutes at 200 °C / 400 °F, rotating the tray halfway through, until deeply crisp with golden edges. Cool completely so they finish drying out.

9. 9

   9. Meanwhile, make the dip by mixing the Greek yogurt, grated and squeezed cucumber, fresh dill, lemon zest, lemon juice, honey, 1 g of fine salt, and 1 g of black pepper in a bowl.

10. 10

    10. Taste and adjust the dip if needed. Serve the crispy savory wafers with the chilled cucumber, dill, and lemon dip.