• 125 grams butter, chilled (about 1/2 cup)
  • 1 cup flour
  • 1 tbsp water, cold
  • 3 cups Gruyere or Västerbottenost, grated
  • 3 large eggs
  • 200 ml cream (about 3/4 cups & 2 tbsp)
  • dash ground pepper
For the Pastry Dough:
  1. Combine the flour, chilled butter, and 1 tbsp of cold water in a food processor.  Mix until they're barely combined, do not over mix.  You can also do this manually.
  2. Form a disc with the dough and wrap it in plastic.  Place the disc in the refrigerator for 30 minutes.
  3. Take the dough out of the refrigerator.  Using a rolling pin, flatten the dough and place it in an 8-inch pie form.  
  4. Trim the sides and place the pie form in the freezer for 30 minutes.
  5. While the dough is still in the freezer, preheat the oven to 220°C (425 °F).
  6. Make holes in the dough by pricking it randomly with a fork.  
  7. Place dough in the oven for 12 to 15 minutes.  
  8. Set aside to cool.
For the Cheese Filling:
  1. Adjust oven temperature to 200°C (375°F).
  2. In a large bowl, combine cheese, pepper, eggs, and cream.  Use a whisk to mix evenly.
  3. Pour cheese mixture into the prebaked pastry.
  4. Place pie form in the oven for 40 to 45 minutes, or until the mixture has solidified.
  5. Take cheese pie out of the oven and set aside for at least 20 minutes.
  6. Garnish with chopped chives and serve.
  • Cook’s Tip #1:  If you have a go-to savory pie dough recipe, feel free to use that.  Just do NOT skip the prebaking step.  It helps in preventing the pastry from getting mushy.
  • Cook’s Tip #2:  You can use a light cream or a heavy cream; it depends on the creaminess you prefer.
  • Cook’s Tip #3:  Use a whisk to mix the cheese mixture evenly.
  • Cook’s Tip #4:  This recipe is perfect for an 8-inch pie form but would also work for 9-inch pans. 10-inch pans would result in a cheese filling that is too thin.
  • Cook’s Tip #5:  Depending on your oven, if you see that the top is getting too dark, cover it with an aluminum foil and remove the foil during the last five minutes of the baking time.
Recipe by Neriz


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