The Gommer Cholera
There are numerous stories surrounding the origin of the name “cholera.” One explanation is that it dates back to the time when cholera broke out in Valais and trade and the exchange of food were prohibited. This hearty cake was made from whatever the farmhouse had to offer: flour, onions/leeks, apples, potatoes, and cheese.
Recipe for approx. 4 people
Ingredients for the dough
- 325g flour
- 150g butter
- 1 teaspoon salt
- 8-9 tablespoons water
Ingredients for the filling
- 300g leeks
- 1 onion
- 500g potatoes
- Salt, pepper
- 300g cheese
- 450g apples
- 1 egg
Preparation
- For the dough, place the flour in a bowl, add the butter cut into pieces and salt and rub together, add water and knead into a dough, then chill for 30 minutes.
- Cut the leeks and onions into rings and sauté in hot butter for about 10 minutes.
- Cook the potatoes in plenty of water until al dente, peel, slice and add to the leeks, season with salt and pepper.
- Slice the cheese.
- Peel, quarter, and core the apples, then slice them as well.
- Roll out half of the dough and place it on a baking sheet lined with parchment paper.
- Layer the potatoes, cheese, and apples on top of the dough, leaving a border around the edge, and brush the edge with a little beaten egg.
- Roll out the remaining dough, cover the filling with it, press the edges down well, brush the dough lid with egg and prick several times with a fork.
- Bake in a preheated oven at 200 degrees for 50 minutes.
Source: Cookbook “Oberwalliser Bäuerinnen kochen” (Upper Valais farmers' wives cook)