Baselbieter cheese pie

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, cold
• ½ tsp salt
• 70 ml water, (rather less)
• 200 ml milk
• 100 ml cream
• 20 g flour
• 100 g onion(s)
• 100 g cheese, Emmental
• 100 g cheese, Gruyère
• some pepper
• some nutmeg
• little salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to a Swiss recipe

Mix the flour and salt in a bowl. Add the cold butter in small pieces and rub in until the mixture is evenly fine. Add the water and quickly bring the dough together. Wrap in cling film and let rest in the refrigerator for about 30 minutes. In the meantime, mix a little milk with the flour in a saucepan, then add the remaining milk and cream. Bring to a boil and simmer for about 5 minutes until the mixture thickens. Season with pepper, nutmeg, and a little salt. Allow to cool, stirring occasionally. Cut the onions into not-too-small pieces or rings and add them. Finely grate both cheeses and mix them into the sauce. Grease a tart pan with a diameter of about 24 cm and preheat the oven to 190°C. Roll out the dough thinly on baking paper or flatten it evenly in the pan, forming an upward edge. Prick the base firmly with a fork and press the edges down with the back of a fork. Spread the cheese mixture into the pan and spread it evenly. Bake the tart in the oven for about 40-45 minutes. Remove and wait a good five minutes before slicing, otherwise the cheese will melt too quickly. Serve with a leaf salad. The tart is delicious both hot and cold.