This specialty is also called Choleri or Chollera and is from the Goms district. Gommer cheese is produced in the nearby mountains and goes best with this rustic potato pie. Unfortunately, the Swiss do not export this cheese, so make sure to take some home on your next vacation!
Ingredients
For the Filling
- 10½oz (300 g) potatoes
- 2 cloves garlic
- 2 ripe pears
- 1 leek (10½oz (300 g))
- butter for the leek
- freshly grated nutmeg
- 7 oz (200 g) Gommer or Raclette cheese, grated
- 2¾oz (75 g) walnuts, coarsely chopped
- freshly ground salt and pepper
For the Dough
- 12 tablespoons butter plus extra to grease the baking dish
- 2½ cups all-purpose flour plus extra for rolling
- 1 pinch sea salt
How to Make It
- For the filling, peel the potatoes and cut into 1⁄16 in (1–2 mm) thin slices. Peel and quarter the pears, remove the core, and slice thinly. Cut the leek in half lengthwise and then chop into pieces. Melt some butter in a pot and sweat the leek for 3–4 minutes. Add to the potatoes, garlic, and pear in a bowl. Season with salt, pepper, and nutmeg and let stand at least 1 hour.
- In the meantime, cut the cold butter into small pieces. Knead with flour, sea salt, and 6 tablespoons cold water with your fingers until crumbly. Quickly form into a dough and wrap in plastic wrap; refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) or 320°F (160°C) (convection oven). Grease a quiche or tart pan with butter. Roll out 2⁄3 of the dough on a lightly floured surface until round. Line the bottom and sides of the pan with the dough. Roll out the rest of the dough to form a cover.
- Mix the potato-pear mixture with the grated cheese and walnuts and pour into the dough. Lay the cover over the filling and seal the edges. If there is leftover dough, use it to decorate the pie. Bake the pie for about an hour on the lowest oven rack until golden brown. Serve warm with a mixed salad.