What to do with a quarter of a metre of cheese?
Last weekend was the Entlebucher Alpabzug, where the cows come down from their summer in the alpine pastures. They get dressed up, wear their best (loudest) bells, and parade through the villages. And this means one thing...cheese. Glorious mountain cheese.
Sam and I went a bit overboard in our cheese purchasing (he would argue that it was a normal amount of cheese because Switzerland), but that means that we have cheese bounty that we need to use.
And what better way than this classic cheese tart?
250 g Kuchenteig, (savoury tart dough, recipe here)
150 ml milk
100 ml cream
pinch of nutmeg, salt, and pepper
350 g hard cheese, grated
Preheat oven to 180 C / 350 F / gas mark 4
Roll out the dough and place into your form. Put in the freezer until ready to use.
Whisk together the milk, cream, eggs and seasonings. Add the grated cheese and mix together.
Put the form on a paper-lined baking sheet and pour in the cheese filling.
Bake for about 50 minutes, or until the cheese is bubbling and brown on top.
- This is about enough dough for a 26 cm / 10 inch round baking form. I used a 28 x 20 cm / 8 x 11 inch rectangular tart pan.
- For best results, use at least two different hard cheeses. Typically a mix like Emmental and Gruyère work well, or other hard Swiss cheeses like Appenzeller or Vacherin. Of course, if you can get your hands on real Swiss Alp- or Bergkäse, then this is ideal!