The unusual name is linked to the history of the dish. During an epidemic of the disease cholera in 1836, people in the region improvised a dish involving pastry and whatever food they had to hand, as normal trade was disrupted. After the epidemic subsided, chefs returned to the concept of putting regional ingredients in a savoury tart, and the "cholera" dish has lasted since.
Originally, the local ingredients for such a dish were apples, pears, potatoes, onions, leeks, raclette cheese (usually Gomser) and bacon. The dish is not well known in Switzerland today.
- Dean, Rupali (15 October 2009). "Le Brassus: Home to Culinary delights & exclusive watches". The Economic Times (India). Retrieved 15 July 2013.
- Wright, Clifford. Hot & Cheesy. Hoboken, New Jersey: Wiley. ISBN 978-0470615355.
- Cholera, a Valaisian art form. MySwitzerland.com. Retrieved 15 July 2013.
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