Ingredients
for 1 baking tin of 24 cm ø, serves 4
- baking paper for the baking tin
dough:
- 200 g of flour
- 100 g of butter, cut into pieces
- 1/2 a tsp of salt
- 70 mL of water
topping:
- 200 mL of milk
- 1 tbs of flour
- 200 g of grated Emmentaler
- 100 g of natural yoghurt
- 100 g of onions, cut into thin stripes
- salt, pepper, nutmeg
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/rezeptePreparation
dough:
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For the dough: mix the flour, butter and salt to a crumbly consistency. Add water and bond into a smooth dough. Do not knead. Cover and allow to stand in a cool place for 30 mins.
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Roll out the dough on a little flour to a thickness of about 3 mm. Lay on baking paper in the baking tin. Pierce the pastry base with a fork.
topping:
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For the topping: stir the milk into the flour and bring to the boil, stirring all the time. Allow to simmer for 5 mins. and then allow to cool for a little while.
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Mix in the cheese, yoghurt and onions and season. Spread the mixture on to the pastry base.
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Bake for 45 mins. in the lower third of the oven, preheated to 200°C.
Bon
Appétit
Appétit
