We begin with the Zibelemärit
Chäschueche
Swiss cheese tart with Gruyère and Emmentaler
Swiss Käsewähe completes our first collection. This preparation follows a classic cheese tart format, recorded in Il Dono’s trial manual, and awaits kitchen testing before becoming our own tried-and-tested version.
Reference recipe · to be tried in our kitchen
1 tart, 28 cm · 8 portions
Pastry resting time: 30 minutes · Conventional oven: 220 °C, about 30 minutes · Resting after baking: 8–10 minutes
Ingredients
- Plain flour: 200 g
- Cold butter, cubed: 80 g
- Cold water: 75 ml
- Salt for the pastry: 2 g
- Gruyère AOP, grated: 150 g
- Emmentaler AOP, grated: 150 g
- Whole milk: 150 ml
- Full cream: 250 ml
- Eggs: 3
- Salt, pepper, nutmeg and paprika: as needed
- Butter for the tin: as needed
Method
- Rub the flour and butter together until they form fine crumbs. Add the water and salt and bring together quickly without overworking. Chill for 30 minutes.
- Preheat a conventional oven to 220 °C. Roll out the pastry to 2–3 mm, line the buttered tin and prick the base.
- Mix the milk, cream and eggs. Add the cheeses and season lightly.
- Pour in the filling and bake in the lower third of the oven for about 30 minutes: the base should be cooked and the top golden.
- Leave to rest for 8–10 minutes before slicing. Serve hot or warm.
Origins and references
From the Il Dono trial recipe manual dated 24 October 2026. Listed reference: classic Swiss Käsewähe, with Swissmilk among the manual’s sources.
Swissmilk ↗