Gruyère AOP cheese and apple tart

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For 1 baking tin of 28-30 cm Ø for 8 portions

  • butter for the baking tin


  • 250 g of flour
  • 1/2 a tsp of salt
  • 100 g of butter, cut into pieces
  • 1 tbs of vinegar
  • approx.100 mL of milk


  • 300 g of apples, grated on a rösti grater
  • 300 g of Gruyère AOP, grated on a rösti grater
  • pepper from a mill
  • a little nutmeg
  • 150 mL of half cream
  • 3 tbs of breadcrumbs

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  1. Mix the flour and salt for the dough. Add the butter and rub into a crumbly consistency. Make a hollow and pour in the milk and vinegar. Bond into a dough. Do not knead. Wrap in foil and leave in a cool place for 30 mins.
  2. Roll out the dough into a circle on a little flour. Lay it in the buttered baking tin. Pierce a lot of holes in the pastry base.


  1. For the topping: mix together the apples, cheese, nutmeg and pepper and spread out on the pastry base. Pour on the cream and sprinkle on the breadcrumbs.
  2. Bake for 25-30 mins. on the lowest shelf of the oven, preheated to 200°C.

Cheese in this recipe