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Valais vegetable tart
40 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 838
  • Fat about 47g
  • Carbohydrates about 67g
  • Protein about 33g
This is needed
This is needed for 4 people
Rubbed dough
  • 200 g white flour
  • 0.5 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 5 tbsp water
  • 500 g leek, sliced
  • 1 tbsp butter
  • 500 g waxy potatoes, cooked in their skins, peeled, sliced
  • 3 tbsp water
  • 0.5 tsp salt
  • a little pepper
  • a little nutmeg
  • 3 apple, halved, cored, cut into segments
  • 300 g mountain cheese (Valais), grated with a rösti grater
To bake
  • 1 tbsp butter, melted
  • One springform pan (approx. 24 cm in diameter), greased.
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And that's how it's done
And that's how it's done
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.