Cheese tart "a`la Fondue"
The famous Swiss Chäschüechli (read: kezkiehli) is made with cheese cookies, which are very often eaten at various celebrations, with an aperitif, which is usually white wine. With me like a tart. My addition is white wine, so a`la Fondue. If children eat too, replace wine with milk and cream, but then it loses that nickname.
Preparation steps
- Dough Sift flour, add salt, sliced cold butter. Make a crumbly mass, add wine and knead a smooth dough. Do not knead for too long. Wrap it in foil and leave in the fridge for an hour. 10 min. remove from the refrigerator before use. If you do not want wine, replace it with cold water.
- Stuffing Grate the cheese, mix it with the flour. Beat eggs with a fork, add cream and wine, a little grated nutmeg. If the kids are eating and you don’t want wine put a mixture of half milk and half sweet cream.
- Grease the tart mold a little with butter or line it with baking paper. Roll out the dough, transfer it to a mold. Pour the already prepared filling. Bake at 220 degrees for about 20 minutes, after that time reduce the oven to 180 and bake further until golden yellow, about another 25 minutes. If you notice that you have started to blush too much at 220, reduce the oven even earlier. Traditionally, this tart is baked like a small tart. The quantity is enough for 12 pieces with a diameter of 6cm. They can be tossed into muffin tins.
- ** If you don't have Greyer cheese, take the "older" Gouda, which means it's Gouda with a slightly longer "ripening" duration, not in your fridge or store but in the cellars of cheese makers. There are different types of some cheese here. Young, middle-aged and old. The difference is in maturity. The older the cheese, the harder and more aromatic it becomes. For this recipe, if you are able to use, if you do not have a Grayer a little "older" or harder Gouda.
