Swiss chard Spätzli and tomme des Joyeux Fromagers and gratin from chèvrerie Fruit d'une Passion

Flavours of region Eastern Townships, Michèle Foreman


Serves 4

Ingredients :


  • 200 g blanched Swiss chard leaves, 7 ounces minced


  • 500 mL flour 2 cups


  • 2 eggs


  • 15 mL milk 1 tablespoon


  • 15 mL semolina 1 tablespoon


  • Salt


  • 320 g fresh chanterelles, cleaned 10 3/4 ounces


  • 120 g goat cheese, diced 4 ounces


  • 15 mL butter 1 tablespoon


  • Salt and pepper



Preparation :

1) Combine all ingredients in a bowl, except for the Swiss chard.

2) Knead the dough until smooth. Let stand for 30 minutes.

3) Add the Swiss chard and beat vigorously.

4) In a pot, bring a large amount of salted water to a boil.

5) Reduce heat. Press the dough vigorously through a spätzli sieve over the saucepan.

5) Simmer the spätzli until they float to the surface. Remove with a skimmer and cool quickly under cold running water.

6) Melt butter in a skillet and sauté the chanterelles.

7) Add the spätzli and warm thoroughly. Season.

8) Pour into agratin dish and sprinkle cheese evenly on top. Brown in a preheated 195°C (380°F) oven.


Chef Hans Christiner - Auberge Jolivent

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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