Alp cheese zucchetti cake

Ingredients for 4 persons

For the shortcrust:

  • 175 g wholemeal flour
  • 1 pinch of salt
  • 75 g cold butter, diced, as well as butter for the mould
  • 100 g L´Etivaz AOP or another hard alp cheese
  • 1 egg yoke

For the filling:

  • Butter for browning
  • 500 g zucchetti, cut into in 5 mm thick slices
  • Salt and freshly ground black pepper
  • 150 ml milk
  • 2 eggs, beaten
  • ¼ tsp salt



Mix the flour and salt in a bowl. Work in the butter and knead the mixture with your hands to make a crumble. Grate the alp cheese and add to the crumble. Mix 3 tablespoons of cold water with the egg yoke and add. Work quickly into a firm dough. If necessary, add more water. Place in the refrigerator for at least 30 minutes.

Meanwhile, heat some butter in a pan and sauté the zucchetti slices at low heat for 5-10 minutes, adding salt and pepper. Leave to cool. Mix the milk with the eggs, then add salt.

Pre-heat the oven to 200°C. Roll out the dough and place in a greased cake tin approx. 20 cm in diameter. Pre-bake in the oven for five minutes and remove. Spread the zucchetti on the dough. Pour the glaze of milk and eggs over it. Bake for 35 minutes.

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