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Käsefladen (Swiss cheese tart): photo of the dish
Illustrative photo: Reinhard Müller — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Käsefladen (Swiss cheese tart)

A savoury Swiss German tart with shortcrust pastry, filled with a creamy custard of grated cheese and eggs. Golden and melting, it is eaten warm as a starter, for a family snack or with a salad.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C. Mix the flour and salt, then rub in the cold butter cut into cubes with your fingertips until it looks like sand.
  2. Add the egg and cold water, then bring the dough together quickly without overworking it. Wrap it and chill for 20 minutes.
  3. Roll out the pastry and line a 26 cm tart tin. Prick the base with a fork and blind-bake for 10 minutes.
  4. In a bowl, whisk the eggs with the cream, milk, nutmeg and pepper, then stir in half the Gruyère.
  5. Spread the sliced onions over the base if using, pour the custard on top and sprinkle with the rest of the Gruyère.
  6. Bake for 25 to 30 minutes, until the filling is golden and set in the centre. Let it rest 5 minutes before serving.

Variations and tips

Onion version. Sweat 2 sliced onions in butter until soft and golden, then spread them over the base before the filling.

Using what's available. Gruyère can be replaced with Emmental or a Swiss raclette cheese.

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Original Ecomely recipe.