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