Preparation time approximately 25 minutes – Chilling time approximately 30 minutes – Baking time approximately 30 minutes – Serves 4

Baking in 28-30 cms round tin, greased

Ingredients:

Base:

• 150 g plain flour
• 1/4 teaspoon salt
• 50 g butter, in pieces, cold
• 75 ml water

Filling:

• 200 ml double cream
• 100 ml milk
• 2 eggs
• 300 g Gruyere, coarsely grated
• 1 tablespoon plan flour
• 1/4 teaspoon salt, a little pepper

Method:

• Sift flour and salt into a bowl
• Rub in with finger tips cold butter until the mixture resembles fine bread crumbs
• Add water, mix quickly to a soft dough, without kneading. Press flat, cover and chill for approximately 30 minutes. Roll out on a lightly floured board, lay in a prepared tin, and prick base all over with a fork.
• For the filling, mix well the double cream, milk, eggs in a bowl
• Add the Gruyere cheese, 1 tablespoon of flour, and season with salt and pepper. Spread over the base.
• Bake for approximately 30 minutes towards the bottom of a preheated oven to 220 C. Remove from the oven, place on a a wire rack to cool slightly, then remove from the tin.

Tips:

• Prepare in advance – the mixture for the base one day in advance. Cover and refrigerate. Remove from refrigerator approximately 15 minutes before use.
• Save time by using a ready made pastry case (approximately 32 cms round)

Per person: 56 g fate 30 g protein, 32 g carbohydrate, 751 calories – recipe & photo from The Swiss Cookbook by Betty Bossi