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Tierli Fladen
Tierli Fladen is a rustic, savory tart or flatbread originating from the Appenzell region of Switzerland. It's characterized by its simple dough base, often enriched with butter or lard, and topped with a mixture of onions, cheese, and sometimes bacon or herbs. It's a hearty and flavorful dish, perfect as a snack, appetizer, or light meal.
đ§ Ingredienser
- 300 g All-purpose flour
- 100 g Cold butter(cubed)
- 1 tsp Salt
- 50-75 ml Cold water(as needed)
- 3 large Onions(thinly sliced)
- 150 g Emmental or GruyĂšre cheese(grated)
- 100 g Bacon(diced (optional))
- 2 large Eggs
- 100 ml Heavy cream or milk
- 1/2 tsp Black pepper
- pinch Nutmeg
đšâđł Instruktioner
- 1
For the dough: Combine flour and salt in a bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together.
đĄ Proffstips: Do not overwork the dough. - 2
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
â±ïž 30 minutes - 3
While the dough chills, prepare the filling. If using bacon, cook it in a skillet until crisp. Remove bacon and set aside, leaving the rendered fat in the skillet.
- 4
Add the sliced onions to the skillet with the bacon fat (or butter/oil) and sauté over medium-low heat until very soft and golden brown, about 15-20 minutes.
â±ïž 15-20 minutesđĄ Proffstips: Slowly sautĂ©ing the onions brings out their sweetness. - 5
In a separate bowl, whisk together the eggs, cream (or milk), salt, pepper, nutmeg, and half of the grated cheese.
- 6
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface into a large circle or rectangle, about 0.5 cm thick. Transfer to a baking sheet lined with parchment paper.
đĄ Proffstips: You can also press the dough directly into a tart pan. - 7
Spread the sautéed onions evenly over the dough, leaving a small border. Sprinkle the cooked bacon (if using) and the remaining grated cheese over the onions.
- 8
Pour the egg and cheese mixture evenly over the toppings. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set and lightly golden.
â±ïž 30-35 minutesđĄ Proffstips: The filling should not be jiggly when done. - 9
Let the Tierli Fladen cool slightly before slicing and serving.
đĄ Proffstips
- âUsing cold ingredients for the dough ensures a flaky crust.
- âDon't skip the step of caramelizing the onions; it adds significant flavor.
- âAppenzeller cheese is traditional, but GruyĂšre or Emmental work well.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped leeks along with the onions.
- Use a mix of cheeses for a more complex flavor profile.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms.