Cheese tart from Liestal

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for 1 baking tin of 24 cm ø, serves 4

  • baking paper for the baking tin


  • 200 g of flour
  • 100 g of butter, cut into pieces
  • 1/2 a tsp of salt
  • 70 mL of water


  • 200 mL of milk
  • 1 tbs of flour
  • 200 g of grated Emmentaler
  • 100 g of natural yoghurt
  • 100 g of onions, cut into thin stripes
  • salt, pepper, nutmeg

Recipe source

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  1. For the dough: mix the flour, butter and salt to a crumbly consistency. Add water and bond into a smooth dough. Do not knead. Cover and allow to stand in a cool place for 30 mins.
  2. Roll out the dough on a little flour to a thickness of about 3 mm. Lay on baking paper in the baking tin. Pierce the pastry base with a fork.


  1. For the topping: stir the milk into the flour and bring to the boil, stirring all the time. Allow to simmer for 5 mins. and then allow to cool for a little while.
  2. Mix in the cheese, yoghurt and onions and season. Spread the mixture on to the pastry base.
  3. Bake for 45 mins. in the lower third of the oven, preheated to 200°C.

Cheese in this recipe