{"id":3952,"date":"2026-03-05T21:11:50","date_gmt":"2026-03-06T02:11:50","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=3952"},"modified":"2026-03-05T21:13:33","modified_gmt":"2026-03-06T02:13:33","slug":"summer-cholera","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2026\/03\/05\/summer-cholera\/","title":{"rendered":"Summer Cholera"},"content":{"rendered":"


\n

\"\"<\/a>
Summer Cholera<\/figcaption><\/figure>\n

Cholera (or Walliser Cholera) is a traditional, hearty savory pie from the Swiss canton of Valais, dating back to the 1830s cholera epidemics. It is a leftover dish, traditionally filled with layers of apples\/pears, potatoes, onions, leeks, bacon, and melted raclette cheese. It is usually baked in puff or shortcrust pastry and served warm. I know, the name is off-putting. But it probably doesn’t refer to the disease at all, instead denoting the Walliser dialect word for coal (Chola or Cholu), or the baking hut itself (Chol\u00e4ra).<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

    \n
  • \n
      \n
    • 1 package puff pastry (around 250 g)<\/span><\/li>\n
    • knob of butter<\/span><\/li>\n
    • 400 g onions, chopped<\/span><\/li>\n
    • nutmeg, salt and pepper<\/span><\/li>\n
    • 200 g bacon<\/span><\/li>\n
    • 500 g peaches, sliced<\/span><\/li>\n
    • 300 g raclette cheese (or other hard cheese), grated<\/span><\/li>\n
    • 1 egg<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

      STEPS<\/span><\/p>\n

      1) Preheat the oven to 180 C \/ 350 F \/ gas mark 4.
      \n<\/span>
      \n2) Line the bottom of a 26 cm (10 inch) springform pan with parchment paper.
      \n<\/span>
      \n3) Line the pan with the rolled out dough, reserving a bit (around 50 g) to make the lattice top. Keep the tart shell cool (preferably in the freezer) until you have the filling ready.<\/span><\/p>\n

      4) In a medium pan, melt the butter until spluttering. Add the onion and fry for about 7 minutes or until softened. Remove from pan and let cool. Using the same pan, quickly fry the bacon until it is a bit crispy. Let cool.<\/span><\/p>\n

      Now for the filling. Layer the following:<\/span><\/p>\n

        \n
      • \n
          \n
        • \n
            \n
          • bacon
            \n<\/span><\/li>\n
          • cheese
            \n<\/span><\/li>\n
          • onions
            \n<\/span><\/li>\n
          • peaches<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

            5) Although it depends on how thinly everything is sliced, you should be able to get in at least two sets of layers.<\/span><\/p>\n

            6) Once you run out of filling, or make it to the top, use the remaining puff pastry to make a simple lattice top, pressing it down around the edges.<\/span><\/p>\n

            7) In a separate dish, whisk together the egg and a pinch of salt, then brush the top of the pie.<\/span><\/p>\n

            8) Bake for about 30-40 minutes, or until the top is golden.<\/span><\/p>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            Cholera (or Walliser Cholera) is a traditional, hearty savory pie from the Swiss canton of Valais, dating back to the 1830s cholera epidemics. It is a leftover dish, traditionally filled with layers of apples\/pears, potatoes, onions, leeks, bacon, and melted raclette cheese. It is usually baked in puff or shortcrust pastry and served warm. I […]<\/p>\n","protected":false},"author":2,"featured_media":3954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[12,35],"tags":[24,36],"class_list":["post-3952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-old-time","tag-main-dish","tag-old-time"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=3952"}],"version-history":[{"count":5,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3952\/revisions"}],"predecessor-version":[{"id":3958,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3952\/revisions\/3958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/3954"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=3952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=3952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=3952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}