Gommer Cholera by Michael Gschwendtner (manager of the Bettmerhorn mountain restaurant). Ingredients for 8 people.

Pastry:    

• 520 g of white flour
• 260 g of butter
• 210 g of water
• 15 g of salt
• 1 egg

Filling:

• 1600 g of waxy potatoes
• 100 g of washed leek (white)
• 3 apples or pears
• 100 g of butter
• 4 medium onions
• 700 g of full flavoured cheese (Walgusto)
• Salt, nutmeg, pepper, a pinch of cinnamon if desired

Preparation:
Add the cold butter to the flour in flakes and rub in well in the mixing bowl.
Dissolve the salt in the water and quickly work it into the butter and flour to form a smooth dough.
Leave to rest in the fridge for 1 hour.
If necessary, you can use ready-made pastry from the village shop.
Cook the potatoes in their skins, leave to cool then remove the skins.
Peel the onions, slice into large rings and fry in butter until golden brown.
Slice the washed leeks into rings and sauté with the onions.
Cut the potato into slices, fry briefly, season and leave to cool.
Peel the apples, remove the cores and cut into slices; cut the cheese into slices.
Roll out the pastry, ensuring that it is twice the size of the round baking tin (30 cm).
Add the ingredients into the baking tin in layers: potatoes, onions, leeks, cheese and apple. Where possible, repeat this twice so that the layers are clearly visible. Cover with the pastry lid and press down around the edges of the baking tin with a fork. Brush with beaten egg and bake in the oven at 180° for approx. 60 minutes.