You know by now that I LOVE all Swiss food. In particular, I find a great Swiss cheese is hard to pass by. I made this recipe when I returned from my first trip to Zurich. I was in love with the countryside, the beauty of the architecture, the culture, the macarons, and yes, the Swiss cheese, particularly gruyere. Feel free to go ahead and use a (Norwegian) Jarlsberg or, at a pinch, (Dutch) maasdam, all sweet cheeses, which will lend this recipe the little sweetness it needs.
Try some of our other 'Swiss' recipes!
Chocolate Cinnamon Swiss Meringues
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The Lazy Sourdough Bakery course now baking.
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Need
- 1 Batch Puff Pastry or 3 sheets commercial butter puff pastry Recipe
- 1 eggs
- 1 egg yolks
- 120 Grams Creme Fraiche (homemade) (or sour cream) Recipe
- 40 Grams unsalted butter BUY
- 30 Grams cornflour or cornstarch
- 120 Grams whole milk
- pink salt flakes and freshly ground black pepper to taste BUY
- Gruyere cheese (or go wild and use raclette), thinly sliced
- Black Forest ham, thinly sliced
- Egg wash
Do
- 1
Preheat oven to 200°C. Line 2 baking trays with paper.
- 2
Roll pastry into a large rectangle and then cut in half lengthwise. OR cut commercial puff pastry sheets in half and set aside.
- 3
Make a béchamel sauce by placing egg and egg yolk, crème fraiche, butter, cornflour and milk into the Thermomix bowl. Cook 6 min/100°C/speed 4. Cool.
- 4
Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with béchamel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash. Bake for 20–25 minutes until puffed and golden. Serve hot.
