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Recipe by Andie Pilot

Chaschuechli (Swiss Cheese Tarts)

Dairy Dairy
Easy Easy
6 Servings
Allergens

Ingredients

Dough

  • 120 milliliters water

Filling

  • 120 grams cheese, grated

  • 2 eggs

  • 125 milliliters milk

  • 125 milliliters cream

Directions

Prepare the Dough

1.

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.

2.

Roll out your dough, cut large rounds, and line a standard 12 cup muffin tin.

3.

Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit / gas mark 6.

Prepare the Filling

1.

Whisk together the eggs, milk, cream, nutmeg, salt and pepper.

2.

Place your muffin tin on a baking sheet, then add the cheese to each cup. Pour the egg mixture over top.

3.

Bake for about 25 minutes, or until the top is browned and the filling has set.

Notes:

  Any hard cheese—Gruyère, Appenzeller, Vacherin etc, or a mix of a few kinds, will work.

About

This recipe originally appeared on Helvetic Kitchen. Andie’s cookbook of the same name is available on Amazon.

Chaschuechli (Swiss Cheese Tarts)

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