Gruyère Tart

Gruyere Tart

I thought I’d share my post from Fishly News with you here – it’s really worth trying – it’s delicious and easy to make.

I really don’t know what to call this – the literal translation of Käsekuchen would be Cheesecake, but then all of you would think this is dessert. So I’m calling it a Cheese Tart, because it’s savoury and it’s a main course – a very Swiss main course.

I have not made a Cheese Tart in years – I’m not sure I ever made one in Switzerland because they are so readily available at every bakery. I would often walk into a bakery at lunch and have a small Käsekuchen on the go – or get a larger one and have a big slice for dinner with a vinegary salad.

I decided to make it from scratch a couple of weeks back and the kids loved it! Loved it so much that they asked for more the next week. So we made it again and it felt just like back home.

The first version I made with Emmenthal and Gruyère – this one is just made with Gruyère (get the good cheese – it has to be a nutty strong cheese for it to be authentic)

Gruyère Tart

  • 1 tablespoon of flour
  • 200 ml of milk (almost a full cup)
  • 250 g of grated cheese (Gruyère and/or Emmenthal) (generous 2 cups)
  • 3 eggs
  • Salt, pepper and nutmeg

Use your favourite pie crust and lay it out in your pie dish (large or smaller individual ones)
Mix flour and milk. Add grated cheese. Mix in eggs and season with salt, pepper and nutmeg. Combine well. Pour on pie crust and bake immediately.

Bake at 250C (480F) in the bottom half of oven for 20 minutes (large) or 12-15 minutes (small)

Serve warm or at room temperature with salad.

Cheese Tart

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