This weekend I was invited to a garden party with all our neighbours. We had a big barbecue and everybody brought something to either eat or drink. I decided to bring a typical swiss dish, with a healthy twist.
The traditional savoury swiss cheese cake is baked without whole grain flour and completely without vegetables. Basically it is a base and the cheese filling. However I wanted a lighther and healthier option.
Firstly you prepare the dough:
You have to warm up a little milk and butter. If you use a large pot, you don’t need to wash it after preparing the dough, you can also use it later to prepare the filling of your cake.
I knead the dough with my own hands. First of all because I simply like to mix all the ingredients together and secondly it is important to have a good feeling for the dough to judge if it needs more flour or not.
After this step you can start to prepare the vegetable filling:
It doesn’t really matter how big you chop your vegetables. It depends on your own taste. Mine were about 1 cm cubes and I simply halfed some cherry tomatoes.
Than simply roll out your dough and fill it with the vegetables and the cheese filling:
For the rolling out of the dough I made good experiences using a moisturized silicon rolling pin. This helps to avoid that the dough sticking to the rolling pin. To form the cake border I was just using my hands.
Just bake it and have an eye on it.
The smell in the kitchen was soooo good.
You can serve the pie either warm or cold.
If you half the recipe it will be enough for a common springform pan. I sliced the pie into smaller pieces as I was serving it only as a side dish. The next day we had a bigger piece for lunch with a tomato salad on the side. Yummy!!!