Courgettes and raclette cheese tart

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Meatless

Ingredients

Serves 4

for a pie dish of 24 cm Ø
baking paper for the dish

1 circular portion of ready-made, rolled out dough, about 270 g

topping sauce:
200 mL of milk
3 tbs of flour
3 eggs
½ a tsp of salt
pepper from a mill
2 tsp of dried Provencal herbs
250 g of Swiss raclette cheese
1 spring onion

3 straight courgettes, 200 g

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/rezepte

Preparation

Lay the dough on baking paper in the pie dish and pierce the dough base all over with a fork. Put in the fridge.
Stir together the milk, flour, eggs, salt, pepper and herbs. Grate the raclette cheese with a rösti grater and add in. Cut the spring onion, including the green stalk, into thin rings and mix in. Stir the topping sauce mixture well and pour on the dough.
Cut the courgettes lengthwise into thin strips with a peeler or vegetable slicer. Lay on the dough in a weaving pattern. Bake for 30-35 mins. on the lowest shelf of the oven, preheated to 200°C. Serve warm.