A "Salée à la Crème" is a speciality from the canton of Vaud in Switzerland. It is in fact a "Cream Tart" made with bread dough.
I can remember eating "Salée à la Crème" when I was small while visiting my grandparents. It was fantastic! It is something that I'll always find delicious as it is loaded with memories...
There are many different recipes around, so this one is one example out of many others, but in taste, it is correct and is not very different from the one of my childhood. I have only made it in my own way and I hope that you'll reach the heavens with this "Salée"!
~ Salée A La Crème ~
Recipe by Rosa @ Rosa's Yummy Yums 2006.
Makes one 26cm (10 inches) tart
1 Quantity pizza dough (see recipe), see remarks below (real dough)
150-170ml Double cream (min. 35% fat)
7-9 Tbs Castor sugar
1. Roll out the dough in order to get a 24-26cm (9-10 inches) round.
2. Place it in a greased tart pan lined with parchement paper for non-stick baking.
3. Press the bottom of the pastry with your fingers in order to make small depressions.
4. Cover with a towel and let rise for 15 minutes.
5. Pour the cream over the dough and sprinkle the sugar over the cream.
6. Set aside for another 15 to 25 minutes, or until puffy.
7. Preheat the oven to 230°C (450°F).
8. Bake the "tart" in the bottom part of the oven for 20-25 minutes.
9. Let cool on a wire rack, until the cream is set and the tart is warm, but not hot.
For the dough, you have to replace the water by milk, the olive oil by (30g) soft butter and add 2 Tsps castor sugar. You'll also have to use 1 1/3 Tsps (3.5g) dried yeast or 15g fresh yeast instead of the 1 Tsp that the recipe calls for. In that way you'll end up with a real "Salée A La Crème" dough.
You can also use chopped rhubarb, fresh grapes, blackberries, blueberries, fresh figs or any other seasonal fruits of your choice as filling. Just spread the fruits over the dough before you add the cream and the sugar.
You can even prepare this "tart" without any kind of fruit filling (only with cream and sugar); this is the original "Salée à la Crème".
Eat this "tart" when still warm as a complete meal.
(Chateau de Champvent, Vaud -Pic by Vincent Bourrut www.trekearth.com)