Cholera

Summary

Ingredients

• 2 slices puff pastry (suitable layers for a cake pan)
• 3 apples
• 3 pear (s), juicy
• 6 potato (s), waxy
• 1 pack bacon, smoked, diced
• 1 leek (small stick)
• 5 onion (s)
• 400 g cheese (Gruyere or raclette cheese)
• 1 egg yolk
• salt and pepper

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Instructions

1. Peel, core and slice apples and pears. Boil the potatoes and cut them into slices. Clean or peel the leek and onions and cut into half rings. When everything is ready, you can start.
2. Line a round cake pan with a slice of puff pastry. Prick the dough base with a fork. Salt and pepper the apples, pears, onions, leeks and potatoes well. Layer a layer of apples, then potatoes, then pears, then bacon, then onions and finally the cheese in the pan. Repeat this process. When the cake pan is full, close it with the second puff pastry sheet. Prick the puff pastry lid with a fork and brush with egg yolk.
3. Put the cholera in the preheated oven at 200 ° C. Bake for about an hour. If the pastry lid gets too dark, cover with aluminum foil.
4. Here is the story of how this recipe came about: When cholera broke out in Valais, the then common barter of food was banned because of the risk of infection. Each household then made a kind of salty cake with the sparse food that was available. This cake was called cholera. The recipes naturally differed from family to family.

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