Ingredients
for 1 baking tin of 28 cm Ø for 8 portions
- butter for the baking tin
dough:
- 250 g of flour
- 1 tsp of salt (5 g)
- 100 g of butter, cut into pieces
- 100 mL of water
- 1 tbs of vinegar, according to taste
topping:
- 100 g of lardons
- 200 g of leek, washed and cut into thin strips
- 300 g of spicy Gruyère AOC, grated on a rösti grater
- 2 eggs, whisked
- 250 mL of milk
- 180 mL of single cream
- pepper, nutmeg, paprika
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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1 Prepare all the ingredients for the dough
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2 Mix the flour and salt and add the butter.
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3 Rub by hand into a fine, crumbly consistency.
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4 Make a hollow in the middle and pour in the water and vinegar.
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5 Bond into a dough with the dough scraper. Do not knead.
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6 According to requirements, shape the dough into a rectangle or a circle. Press flat, cover and put in a cool place for 20 mins.
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7 Roll the dough out on a little flour.
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8 Fold the dough and lay in the buttered baking tin.
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9 Pierce holes in the pastry dough base with a fork and put in a cool place for 15 mins. For the topping: without using any fat, sear the lardons in the frying pan, add the leek and allow to sauté for 2 mins. Mix together the remaining ingredients and then add the lardons and leek. Spread the topping out on the pastry dough base. Bake for 30-40 mins. in the lower half of the oven, preheated to 200°C.
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Bon
Appétit
Appétit
