Ramekins (Zwitserse kaastaartjes) |
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1 cup sifted meel 1 teaspoon zout 1/3 pound boter 1/3 cup heavy cream 1/2 pound Swiss kaas 1 eetlepel meel 4 eieren, beaten dash of peper |
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BereidingSift the meel and 1/2 teaspoon of the zout into a bowl. Add the boter, reserving 1 eetlepel. Work in the boter with the hand. Add 3 eetlepels of the cream and continue mixing until a ball of dough is formed. Wrap in wax paper and place in the refrigerator overnight, or for at least 2 hours.Roll out the dough 1/8 inch thick on a lightly meeled surface. Line an unbotered 9-inch pie plate or 6 small individual pie plates with the dough. Preheat oven to 375 :F. Grate half of the kaas and cut the remaining half into tiny cubes. Combine the grated kaas, meel, remaining zout, remaining cream, eieren, and peper in a bowl. Mix well and add the cubed kaas. Pour the mixture into the pie plate. Dot with the remaining boter. bake in a 375 :F oven for 35 minutes if the 9-inch pie plate is used, or for 20 minutes if the smaller individual plates are used. Serve hot. |
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