Tuesday, June 13, 2006


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.

- Champvent, my grandparents' village and it's castle -
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".

Serving sugestions:

Eat this "tart" when still warm as a complete meal.

(Chateau de Champvent, Vaud -Pic by Vincent Bourrut www.trekearth.com)


  1. C'est la premiere fois que je vois une pate a pizza utilisee en version sucree, c'est tres interessant comme recette.

  2. Goûter cela aurrait été un plaisir..

  3. J'ai moi aussi testé la pizza sucrée il y a peu (que les enfants avaient réalisé d'ailleurs), et cette version est bien d'actualité et semble bien bonne!

  4. Je ne comprends pas pourquoi "salée" car je ne vois pas de sel ou j'ai peut-etre un probleme avec mon englais ?
    Cela à l'air bon.

  5. It looks like a rhubarb pizza. How delicious!

  6. GRACIANNE: Et c'est très bon aussi, tu verras...

    COLETTE: La prochaine fois, je t'en garderai une tranche ;-)))!...

    CLIPOYE: Les pizzas sucrées sont aussi bonnes que les salées, c'est vrai!

    YOURASSIETTE: Merci. En fait, c'est une recette vaudoise et bien que cette "tarte" soit sucrée, elle s'appelle "Salée (à la Crème)"! Ne me demande pas pourquoi (si quelqu'un sait, alors je serais contente de savoir pourquoi!)... Elle se fait en version sucrée avec ou sans fruits et en version salée sans crème cette fois. Mais ce type de "tarte/pizza" est ce que l'on nommerait "Salée" dans le canton de Vaud!...


  7. Very interesting recipe! Love the photo of your grandparents village and the castle. I love castles.


  8. Variety is the spice of life. I made something much like this for the first time this year and it was excellent. Rhubarb is so good.

  9. PAZ: Thanks! Yes, this picture is very nice!

    TANNA: You are right, variety adds a lot of colour/spice to life! Like you, I love rhubarb...

  10. This is a very exciting idea. I always have lots of bread dough around and I can't wait to make this gorgeous dessert! Thanks for the inspiration.

  11. ZOE FRANCOIS: I hope you'll like it! By the way, make it the sweet way, that's how i't supposed to be (see remarks)...

  12. Hi Rosa! Love your blog. I must admit I came across gateau al a creme sucre at a bakery in Kt. Jura while on vacation last week. Did a bit of asking around and come to find that the salee version is origionally from Kt. Jura and the sucre is a Freibourger specialty ;) Did get the recipe for both which I'll have to try out.

  13. ANONYMOUS: Thanks for your kind words and for passing by! Thanks for the info. My grandmother who came from Vaud made it all the time. There is also a savory version...

  14. I am SO happy to find this recette. My Valaisanne mother-in-law showed me how to make this and I never knew it was Vaudois. She lived in Geneve and I lived 4 years in Leysin, VD. I'm very happy to be able to recreate some memories now that I am in the USA. It's not really "pizza" with butter and milk in the dough, pain au lait is more like it.

  15. ANONYMOUS: Yes, it is more like "pain au lait pizza"! At least, in the US you can recreate it as you can find all the ingredients needed...

  16. This sounds great, I'm going to try it with blueberries or raspberries (frozen this time of year) thanks, enjoying your blog,,,M Canada