Swiss cheese cows with short pastry

Name: Swiss cheese cows with short pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Flour; 80 g cold butter; 1 TEASPOON White wine vinegar; 7-10 Tbsp Salt; 350 g Gruyère cheese in one piece; 100 g Emmental in the piece or grated; 1 Onion; 400 ml Milk; 3 Eggs (size M); 200 g firm sour cream (10 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Flour
80 g cold butter
1 TEASPOON White wine vinegar
7-10 Tbsp Salt
350 g Gruyère cheese in one piece
100 g Emmental in the piece or grated
1 Onion
400 ml Milk
3 Eggs (size M)
200 g firm sour cream (10 % fat)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Put 250 g flour in a bowl. Cut butter into small pieces, add and rub with cool hands. Mix 100 ml ice-cold water, vinegar and about 1 teaspoon of salt and add to the flour. Quickly knead to a smooth dough, wrap in foil and refrigerate for about 30 minutes. In the meantime cut 8 thin slices of Gruyère. Grate the remaining cheese, 100 g each.
2
Peel and finely chop the onion. Mix milk and remaining flour in a pot and bring to the boil while stirring. Add diced onion and simmer at low heat for 4-5 minutes. Stir in grated cheese. Remove the pot from the stove. Mix eggs and sour cream, add and stir until smooth. Season with salt, pepper and nutmeg. Roll out the short pastry on a lightly floured work surface to a circle of 33-34 cm Ø. Line a greased baking dish or springform pan (30 cm Ø) with the dough and press the edge lightly. Cut off any excess dough and prick the base of the dough several times with a fork. Pour the cheese mixture onto the dough base and bake in the preheated oven, lowest rack, (electric oven: 200 °C/ gas: level 3) for 35-40 minutes.
3
Mix eggs and sour cream, add and stir until smooth. Season with salt, pepper and nutmeg. Roll out the short pastry on a lightly floured work surface to a circle of 33-34 cm Ø. Line a greased baking dish or springform pan (30 cm Ø) with the dough and press the edge lightly. Cut off any excess dough and prick the base of the dough several times with a fork. Pour the cheese mixture onto the dough base and bake in the preheated oven, lowest rack, (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Place the remaining cheese slices on the finished cake and put them back in the oven until the cheese begins to melt. Best served hot or lukewarm