October 19, 2021
GRUYERE PIE
Ah the gruyère. How can I not think about skiing sessions following by a pantagruelic fondue!??
Did you know that in France, we say that gruyère contains holes but the gruyère currently made in Switzerland does not contain any…
This cooked pressed cheese is certainly one of the most famous Swiss specialties. It is obviously known all around the world and some considered it to be the archetype of hard cooked cheeses…
The cheese making technique had been developed around the 15th century on the pastures of the former county of Gruyère. There are a lot of descendants like the Emmental, the Sbrinz, the French Comté as well as the Beaufort.
But let’s go to the food with a very appetizing tarte au gruyère, the Swiss way!
Did you know that in France, we say that gruyère contains holes but the gruyère currently made in Switzerland does not contain any…
This cooked pressed cheese is certainly one of the most famous Swiss specialties. It is obviously known all around the world and some considered it to be the archetype of hard cooked cheeses…
The cheese making technique had been developed around the 15th century on the pastures of the former county of Gruyère. There are a lot of descendants like the Emmental, the Sbrinz, the French Comté as well as the Beaufort.
But let’s go to the food with a very appetizing tarte au gruyère, the Swiss way!
Wine pairing : Vin de Savoie Ripaille (White) from Savoy & Bugey.
GRUYERE PIE
Serves 6
1 shortcrust pastry
2 large eggs
200 g freshly grated gruyère from Switzerland
15 cl crème fraiche
15 cl milk
15 cl milk
1 generous tbsp of honey
1 pinch of nutmeg
5 cl white wine (optional)
1 pinch of nutmeg
5 cl white wine (optional)
Preheat your oven to 180 °C.
In a salad bowl, whisk your eggs with the crème, milk, nutmeg, wine and gruyère.
Place the pastry in a baking mould and pour the mixture in.
Put in the oven for 35 minutes.
Serve with a side salad.
Tarte au gruyère
Pour 4-6 personnes
1 pâte brisée
2 gros œufs
200 g de gruyère suisse fraichement râpé
15 cl de crème fraîche liquide
15 cl de lait
1 généreuse cuil. à soupe de miel
1 pincée de noix de muscade
5 cl de vin blanc (optionnel)
Préchauffez votre four à 180 °C.
Dans un saladier, battez les œufs avec la crème, le lait, la muscade, le vin et le gruyère.
Déroulez la pâte dans un moule approprié.
Versez la mixture sur le fond de tarte.
Enfournez pendant 35 minutes.
Servez avec une salade.
