Valais vegetable tart

Valais vegetable tart

Total: 1 hr 50 Min. | Active: 40 Min.
Nutritional value / people: 838 kcal
, Fat: 47 g
, Carbohydrate: 67 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Rubbed dough

200 g white flour
½ tsp salt
75 g butter, cold, cut into small pieces
5 tbsp water


1 tbsp butter
500 g leek, sliced
3 tbsp water
¼ tsp salt
500 g waxy potatoes, cooked in their skins, peeled, sliced
½ tsp salt
a little pepper
a little nutmeg
3 apples, halved, cored, cut into segments
300 g mountain cheese (Valais), grated with a rösti grater

To bake

1 tbsp butter, melted
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One springform pan (approx. 24 cm in diameter), greased.

How it's done

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Rubbed dough

Mix the flour and salt in a bowl. Add the butter, rub in by hand until an even, crumbly mixture forms. Pour in the water, mix quickly to create a soft dough (do not knead), flatten, cover and chill for approx. 30 mins. Roll out the dough to a thickness of approx. 2 mm, place in the prepared tin, pull the dough up evenly around the edges of the tin, fold the protruding dough inwards.


Heat the butter in a pan, sauté the leek. Add the water, season with salt, cover and simmer the leek for approx. 5 mins. until soft. Remove the lid and reduce the liquid, leave to cool.

Season the potatoes. Layer the leek, 2/3 of the potatoes, 2/3 of the apples and the cheese in the tin. Arrange the remainder of the potatoes and apples on top so that they overlap a little.

To bake

Brush the potatoes and apples with butter.

Bake for approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, place the tin on a cooling rack, allow to cool slightly. Remove the tin frame.

Good to know
Serve: Serve lukewarm or cold.

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