Basler Kaeswaie Swiss Cheese Tart Recipes

Steps:

• Set a rack in the lowest level of the oven and preheat to 375 degrees.
• For the dough, combine the dry ingredients in the bowl of a food processor fitted with the steel blade and pulse several times to mix. Add the butter and pulse until the butter is in 1/4-inch pieces. Add the water and pulse until the dough forms a ball. Invert the dough to a floured work surface, carefully remove the blade, and form it into a thick disk.
• Flour the dough and roll it to a 12-inch disk. Fold the dough in half and transfer it to a 10-inch tart pan with removable bottom, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and side of the pan. Use a bench scraper or the back of a knife to sever the excess dough at the rim of the pan.
• Toss the cheese with the flour and evenly distribute it on the pastry crust. Whisk the remaining ingredients together and pour over the cheese.
• Bake the tart until the crust is baked through and the filling is set and well colored, about 25 to 30 minutes.
• Cool the tart briefly on a rack and unmold it to a platter; serve immediately or later at room temperature.
• Serving: Unmold the tart and slide it off the pan base onto a platter. Serve warm or at room temperature as a first course or as the main course of a light meal with a mixed salad.
• Storage: Keep the tart at room temperature on the day it is baked. Wrap and refrigerate leftovers and bring to room temperature or heat briefly at 350 degrees before serving again.

Steps:

• Preheat the oven to 400 degrees.
• Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter.
• Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy.

Steps:

• Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more.
• Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal.
• Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using.
• Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork.
• Preheat the oven to 375°F.
• Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl.
• Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top.
• Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well.
• Put the pastry in the oven and bake for fifteen minutes.
• When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top.
• Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.)
• At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that.
• The apfelwähe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.

Steps:

• Crust:.
• Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
• Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
• Filling:.
• Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
• Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
• Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.