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Waadtländer Käsefladen
A savory tart or flatbread from the Vaud region, typically made with a yeast dough base and topped with a rich mixture of cheese, onions, and sometimes bacon or herbs. It's a hearty and flavorful dish often served as a light meal or appetizer.
🧂 Składniki
- 300 g All-purpose flour
- 7 g Active dry yeast
- 150 ml Warm water
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 medium Onions(thinly sliced)
- 200 g Gruyère cheese(grated)
- 100 g Emmental cheese(grated)
- 100 g Bacon(diced (optional))
- 100 ml Heavy cream
- 0.5 tsp Black pepper(freshly ground)
- 0.25 tsp Nutmeg(freshly grated)
👨🍳 Instrukcje
- 1
In a small bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes - 2
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
💡 Wskazówki profesjonalistów: Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. - 3
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 60 minutes - 4
While the dough is rising, sauté the diced bacon (if using) until crisp. Remove bacon and set aside, leaving the rendered fat in the pan. Sauté the sliced onions in the bacon fat (or a little olive oil if not using bacon) until softened and lightly golden.
⏱️ 15 minutes - 5
In a bowl, combine the grated Gruyère and Emmental cheeses, sautéed onions, heavy cream, black pepper, and nutmeg. Mix well.
💡 Wskazówki profesjonalistów: If not using bacon, you can add a pinch of smoked paprika for a smoky flavor. - 6
Preheat oven to 200°C (400°F). Punch down the risen dough and roll it out into a large rectangle (about 30x40 cm) on a floured surface or parchment paper.
⏱️ 5 minutes - 7
Spread the cheese mixture evenly over the dough, leaving a small border. Sprinkle the cooked bacon (if using) over the cheese mixture.
💡 Wskazówki profesjonalistów: You can also fold the edges of the dough inwards slightly to create a rustic crust. - 8
Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 30 minutes - 9
Let cool slightly before slicing and serving. This dish is delicious served warm.
💡 Wskazówki profesjonalistów
- ✓Using a mix of cheeses like Gruyère and Emmental provides a good balance of nutty and mild flavors.
- ✓Don't overcrowd the pan when sautéing onions to ensure they soften properly rather than steam.
- ✓This Käsefladen can be made ahead and reheated in the oven.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add thinly sliced leeks along with the onions.
- Incorporate fresh herbs like chives or parsley into the cheese mixture.
- For a spicier kick, add a pinch of red pepper flakes to the cheese mixture.