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Waadtländer Käsküechli
These savory cheese tartlets, also known as Ramequin in the French-speaking part of Switzerland, are a delightful specialty from the canton of Vaud. They feature a crisp pastry shell filled with a rich, creamy mixture of Swiss cheeses and baked to golden perfection.
🧂 Ainekset
- 320 g Shortcrust pastry(store-bought or homemade)
- 2 large Eggs
- 180 ml Milk(about 3/4 cup)
- 60 ml Cream(about 1/4 cup)
- 75 g Gruyère cheese(finely grated)
- 75 g Appenzeller cheese(finely grated (or use a mix of your favorite hard Swiss cheeses))
- to taste Nutmeg(freshly grated)
- to taste Salt(flakes)
- to taste White pepper(freshly ground)
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (400°F). Grease a 12-cup muffin tin.
- 2
On a lightly floured surface, roll out the shortcrust pastry thinly. Use a 9cm (3.5 inch) cookie cutter to cut out 12 discs. Press the dough discs gently into the greased muffin tin cups.
- 3
In a jug, whisk together the eggs, milk, cream, nutmeg, salt, and pepper.
- 4
Divide the grated cheeses evenly among the pastry cases in the muffin tin.
- 5
Pour the egg mixture over the cheese in each tartlet, filling them about three-quarters full.
- 6
Place the muffin tin on a baking tray and bake for 20-25 minutes, or until the Käsküechli are puffed up and golden brown.
- 7
Let cool slightly in the tin before serving.
💡 Ammattilaisvinkit
- ✓For an even crispier crust, you can chill the lined muffin tin for 15 minutes before filling.
- ✓Experiment with different combinations of Swiss cheeses like Vacherin Fribourgeois or Tilsit.
- ✓If you don't have a muffin tin, you can make one large tart (Chäschueche).
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cayenne pepper for a slight kick.
- Incorporate finely chopped chives or parsley into the cheese mixture.
- Serve with a side salad for a light meal.