Courgettes and raclette cheese tart

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Serves 4

  • for a pie dish of 24 cm Ø
  • baking paper for the dish
  • 1 circular portion of ready-made, rolled out dough, about 270 g
  • topping sauce:
  • 200 mL of milk
  • 3 tbs of flour
  • 3 eggs
  • ½ a tsp of salt
  • pepper from a mill
  • 2 tsp of dried Provencal herbs
  • 250 g of Swiss raclette cheese
  • 1 spring onion
  • 3 straight courgettes, 200 g

Recipe source

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  1. Lay the dough on baking paper in the pie dish and pierce the dough base all over with a fork. Put in the fridge.
  2. Stir together the milk, flour, eggs, salt, pepper and herbs. Grate the raclette cheese with a rösti grater and add in. Cut the spring onion, including the green stalk, into thin rings and mix in. Stir the topping sauce mixture well and pour on the dough.
  3. Cut the courgettes lengthwise into thin strips with a peeler or vegetable slicer. Lay on the dough in a weaving pattern. Bake for 30-35 mins. on the lowest shelf of the oven, preheated to 200°C. Serve warm.

Cheese in this recipe