Swiss Cheese Tart (Wähe)

Put the flour and salt in a bowl. Dissolve the yeast in lukewarm milk, add to the flour together with the margarine and quickly knead everything into a smooth yeast dough.

Grease a springform pan (approx. 28 cm) well. Roll out the dough, line the pan with it and press up a rim of about 2.5 cm.

Prick the dough base several times with a fork.

Dice the onion and smoked bacon/ham. Sauté in a little oil in a pan until translucent, remove from the heat, sprinkle with paprika and let cool.

Finely grate the Emmental and Gruyère and mix them together.

Evenly sprinkle the cheese mixture over the yeast dough base.

Whisk the eggs with the milk, cream and flour. Stir in the onion-bacon mixture and season with salt and nutmeg.

Pour the egg mixture over the cheese and distribute it evenly in the pan.

Bake in a preheated oven: 15 minutes at 220 °C fan, then reduce to 180 °C and bake for a further 15 minutes until crisp.

Let the cheese wähe cool briefly in the pan, then slice and serve warm or lukewarm.