Chäschüechli (Swiss Cheese Tartlets)
A recipe for Chäschüechli (Swiss Cheese Tartlets) inspired by our time in Luzern, Switzerland! These little tartlets have a buttery crust filled with melted Alpine cheese and a savory custard.
Servings 12 Tartlets
Ingredients
Crust:
- 1 1/2 cups (190 grams) all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter chilled and diced, plus more for greasing
- 1/3 cup (80 milliliters) cold water
Filling:
- 1/3 cup (80 milliliters) milk
- 1/3 cup (80 milliliters) heavy cream
- 2 large eggs
- 1/4 teaspoon salt
- Pinch freshly grated nutmeg
- Pinch freshly ground black pepper
- 2 ounces (57 grams) Gruyère cheese shredded
- 2 ounces (57 grams) Emmentaler cheese shredded
- 1/2 tablespoon all-purpose flour
Instructions
To make the crust:
- In a large bowl, combine the flour and salt.
- Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
- Slowly add the cold water to form a soft and smooth dough.
- Form the dough into a disc, wrap in plastic, and refrigerate until chilled, 30 minutes to 1 hour or up to two days.
To make the filling and assemble:
- Grease 12 standard muffin tins with butter.
- Preheat oven to 400˚F (200˚C).
- In a medium bowl, whisk together the milk, cream, eggs, salt, nutmeg, and pepper until smooth.
- In another bowl, toss together the shredded Gruyère, Emmentaler, and 1/2 tablespoon flour.
- On a lightly floured surface, roll the chilled dough into a large sheet about 1/8 inch (3 millimeters) thick.
- Use a 3 1/2 inch (9 centimeter) round cutter (scalloped if available) to cut out as many circles as possible.
- Bring together the scraps of dough. Re-roll and cut to make 12 circles in total.
- Place each circle in a greased muffin tin, gently pressing down across the edges and sides to keep air bubbles from forming.
- Sprinkle some of the shredded cheese (about 1 tablespoon) across the bottom of each tartlet.
- Gently pour the milk mixture over the cheese to fill each tartlet.
- Immediately transfer the pan to the preheated oven and bake until the tops are puffed and golden, about 25-35 minutes.
- Allow to cool briefly before removing the tartlets from the muffin tins.
- These Chäschüechli are best served warm.