European
Switzerland - Vegetarian
St. Galler Käsefladen
Chef's Menu Description
Traditional Eastern Swiss cheese tart from St. Gallen: thin yeast or shortcrust dough base covered with a rich, molten custard of grated Appenzeller cheese, cream, and eggs.
Ingredients
- • 1 sheet yeast dough or all-butter shortcrust pastry (300g)
- • 300g spicy Appenzeller cheese (kräfig-würzig), coarsely grated
- • 2 large free-range eggs
- • 150ml double cream and 100ml whole milk
- • 1 tbsp plain flour
- • 1/2 tsp freshly grated whole nutmeg, salt and black pepper
Preparation Steps
1
Phase 1
Roll out the dough and line a 26cm round baking tin, pressing up the sides to create a neat 2cm rim. Prick the base with a fork.
2
Phase 2
Spread the grated Appenzeller cheese evenly across the base of the pastry shell.
3
Phase 3
In a bowl, whisk eggs, cream, milk, flour, nutmeg, salt, and black pepper until frothy.
4
Phase 4
Pour the custard evenly over the cheese. Bake in an oven preheated to 220°C (200°C fan) for 22 to 25 minutes until deeply golden-brown and bubbling.