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Dairy
Easy
1 Hour
Diets 
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic. Known as Ramequin in French-speaking Switzerland, you’ll find these cheesy delights in all corners of the country.
The real secret is in the cheese mix—it’s worth experimenting to find your favourite mix. Another game-changer is the pastry. While store-bought is perfectly fine and works in a pinch, a buttery, homemade version makes for the stuff of cheese tart dreams.
200 grams Glicks Flour
1 teaspoon Haddar Salt
100 grams butter, cold
120 milliliters water
120 grams cheese, grated
2 eggs
125 milliliters milk
125 milliliters cream
nutmeg
Mix together flour and salt, then rub in cold butter with your hands or a pastry blender. Add the water, mixing gently until it all comes together. Gather the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes.
Roll out your dough, cut large rounds, and line a standard 12 cup muffin tin.
Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit / gas mark 6.
Whisk together the eggs, milk, cream, nutmeg, salt and pepper.
Place your muffin tin on a baking sheet, then add the cheese to each cup. Pour the egg mixture over top.
Bake for about 25 minutes, or until the top is browned and the filling has set.
This recipe originally appeared on Helvetic Kitchen. Andie’s cookbook of the same name is available on Amazon.
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