Recipe
Gâteau saviésan
Preparation
- Peel and dice the potatoes. Slice the leek, bacon and raclette cheese into thin strips.
- Mix the eggs and cream together and season with salt and pepper.
- Heat the bacon in a pan then add the leeks and diced potatoes and a dash of white wine. Let the mixture cook until the liquid has completely evaporated, then season with salt and pepper.
- Divide the pastry in two and roll out one piece to a thickness of 3mm before transferring it to a buttered baking tray. Prick all over with a fork.
- Spread leek, potato and bacon mixture over the pastry base then add the cheese, eggs and cream.
- Roll out the rest of the dough and use it to cover the entire mixture, making sure to seal the edges. Make a hole in the middle of the pastry lid and brush with beaten egg.
- Bake in the centre of a pre-heated oven at 180° for 30 minutes.
Recipe: Irma Dütsch
Preparation
- Peel and dice the potatoes. Slice the leek, bacon and raclette cheese into thin strips.
- Mix the eggs and cream together and season with salt and pepper.
- Heat the bacon in a pan then add the leeks and diced potatoes and a dash of white wine. Let the mixture cook until the liquid has completely evaporated, then season with salt and pepper.
- Divide the pastry in two and roll out one piece to a thickness of 3mm before transferring it to a buttered baking tray. Prick all over with a fork.
- Spread leek, potato and bacon mixture over the pastry base then add the cheese, eggs and cream.
- Roll out the rest of the dough and use it to cover the entire mixture, making sure to seal the edges. Make a hole in the middle of the pastry lid and brush with beaten egg.
- Bake in the centre of a pre-heated oven at 180° for 30 minutes.