Recipes · Swiss · Main Courses
Käsewähe (Swiss Cheese Tart with a Green Salad)
One serving has 791 kcal and 26 g protein, and at least a fifth of a woman's daily need of vitamin A (101%), selenium (76%), phosphorus (69%), cobalamin (68%), riboflavin (67%) and vitamin K (62%). Ready in 80 minutes.
- Preparation: 45 min
- Cooking: 35 min
- Makes: 1 serving (338 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, mustard, sulphite
Ingredients
- 52 g Flour, plain (for the pastry and the filling)
- 24 g Butter, unsalted, cold (for the pastry and the onion)
- 0.5 g Salt
- 15 g Cold water
- 25 g Onion, finely chopped
- 25 g Gruyère, coarsely grated
- 20 g Emmental, coarsely grated
- 50 g Milk, whole
- 30 g Double cream
- 35 g Egg
- 0.1 g Nutmeg, grated
- 0.1 g Black pepper
- 50 g Lettuce (to serve)
- 5 g Sunflower oil (for the dressing)
- 4 g Red wine vinegar
- 2 g Mustard
Method
- These amounts are a quarter of a 24 cm Wähe, which serves four. For the pastry (Kuchenteig), keep back a teaspoon of the flour and a small knob of the butter per serving, then rub the rest of the flour and cold butter together with a pinch of the salt until it looks like breadcrumbs. Add the cold water and press it quickly into a dough without kneading. Wrap and chill for 30 minutes.
- Heat the oven to 220 °C. Soften the onion in the butter you kept back over low heat for 5 minutes without browning, and let it cool.
- Roll the pastry out to about 3 mm and line a buttered 24 cm tart tin with it. Prick the base all over with a fork, then scatter the onion and the two grated cheeses evenly over it.
- Whisk the milk, cream, egg, the rest of the flour and salt, the nutmeg and pepper until smooth, and pour this 'Guss' over the cheese.
- Bake on the lowest shelf for 30-35 minutes, until the filling is puffed and golden brown and the pastry is crisp underneath. Leave it to settle for 5 minutes.
- Whisk the oil, vinegar and mustard, toss the lettuce in it, and serve the Wähe warm with the salad. In Switzerland a Wähe is a weekday lunch or supper, savoury like this or topped with fruit.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 791 kcal | 37% |
| Carbohydrates | 47.8 g | |
| Water | 204 mL | |
| Fiber | 3 g | 10% |
| Protein | 26.2 g | 55% |
| Tryptophan | 0.36 g | |
| Threonine | 0.96 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.4 g | |
| Lysine | 1.9 g | |
| Methionine | 0.67 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.7 g | |
| Histidine | 0.81 g | |
| Fat | 55.3 g | |
| Monounsaturated | 15.2 g | |
| Polyunsaturated | 6.3 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.5 g | |
| Saturated | 30.1 g | |
| Trans-Fats | 0.58 g | |
| Cholesterol | 267 mg | |
| Calcium | 565 mg | 57% |
| Copper | 0.18 mg | 20% |
| Iron | 3.8 mg | 21% |
| Magnesium | 50 mg | 16% |
| Manganese | 0.51 mg | 28% |
| Phosphorus | 482 mg | 69% |
| Potassium | 405 mg | 9% |
| Selenium | 42 µg | 76% |
| Sodium | 521 mg | |
| Zinc | 3.1 mg | 39% |
| Thiamin (vitamin B1) | 0.52 mg | 47% |
| Riboflavin (vitamin B2) | 0.74 mg | 67% |
| Niacin (vitamin B3) | 3.4 mg | 24% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 29% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 194 µg | 48% |
| Cobalamin (vitamin B12) | 1.6 µg | 68% |
| Choline | 133 mg | 31% |
| Vitamin A | 710 µg | 101% |
| Vitamin C | 4.1 mg | 5% |
| Vitamin D (D2 + D3) | 79.1 IU | 13% |
| Vitamin E | 3.7 mg | 25% |
| Vitamin K | 55.8 µg | 62% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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