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Raclette cheese flan with pumpkin and bacon
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 410
  • Fat about 21g
  • Carbohydrates about 28g
  • Protein about 27g
This is needed
This is needed for 4 people
Pastry
  • 0.5 tsp salt
  • 120 g brown flour
  • 0.5 tbsp white wine vinegar
  • 2 tbsp water
  • 100 g low-fat quark
Tart
  • 2 eggs
  • 150 g low-fat quark
  • 0.25 tsp salt
  • 1 dl milk
  • a little pepper
  • 250 g squash (e.g. butternut), coarsely grated (yields approx. 180 g)
  • 150 g raclette cheese, broken into small chunks
  • 1 tsp thyme leaf
  • 50 g bacon strips, in broad strips
Tools
  • One tart tin (approx. 24 cm in diameter), greased
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And that's how it's done
And that's how it's done
Pastry
Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. On a lightly floured surface, roll out the dough (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, and remove the baking paper and pulses.
Tart
Combine the quark, eggs and milk, season. Add the pumpkin, cheese and thyme, mix, spread on top of the pastry. Scatter over the bacon.
Return to the oven
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.