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Swiss Tarts - Waehe

Swiss Tarts - Waehe
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Growing up in Switzerland my mom used to make tarts quit frequently. Typically she served a savory tart first (cheese, onions, or spinach) and then a sweet tart, in summer with plums, apricots or rhubarb from the garden and in winter with apples. We call these tarts “Wäie” (high german “Wähe”), the savory can be a similar dish to the french “Quiche”.

The Crust for 2 round or 1 square pie pan

  • 400 grams white flour (1 pound)
  • 200 grams butter (1/2 pound)
  • 1 t. salt
  • 150 ml (1/2 cup) cold water

(for savory tarts, you may try to add white wine as a variation)


Add the flour and the salt together in a bowl.

Cut the butter up in small pieces over it and mix it all together with your hands.

Add the water and mix it fast to dough.

Refrigerate for a few hours.

Tip: you can make a bigger amount and freeze some.


The Filling – Fruit Tarts

(amount for round pie pan, for the square one double amounts)

  • 1 cup sour cream (or cream)
  • 2 eggs
  • 4 tbs sugar
  • dash of salt (just a bit)
  • 1/2 cup grated hazelnuts
  • optional: vanilla paste or cinnamon
  • fruits: apples pealed and sliced, or apricots in half, or rhubarb lightly pealed and cut in pieces, or berries

 

Preheat oven at 425 F

Whisk sour cream, eggs, sugar, salt and vanilla

Roll out the dough and place it on the greased pie pan or pan with baking paper.

Important: Poke the dough all over with a fork, otherwise it bulges out.

For a sweet tarts sprinkle grated hazelnuts over the dough, enough to cover the bottom of the tart, that prevents the tart to get mushy.

Now distribute fruits nicely

Swiss Apricot Tart, unbaked

Pour the mixture over it

Bake in oven about 40 min

Tip: in winter I use deep frozen apricots or plums – put them frozen on the dough

 

Onion Tart

(amount for round pie pan, for the square one double amounts)

  • 1 Tbs butter (or coconut oil)
  • 3-5 onions
  • 1 cup sour cream (or cream)
  • 2 eggs
  • Salt and pepper

 

  1. Cut onions into rings and fry until glazed in a pan (low flame, butter should not get too brown)
  2. Preheat oven at 425°F
  3. Whisk sour cream, eggs and salt
  4. Roll out the dough and place it on the greased pie pan or pan with baking paper
  5. Important: Poke the dough all over with a fork, otherwise it bulges out
  6. Distribute the glazed onions on it
  7. Pour the mixture over it
  8. Bake in lower part of oven for about 40 min

Tip: traditional recipes add diced bacon with the onions on the dough before baking.

 

Cheese Tart

(amount for round pie pan, for the square one double amounts)

1 cup sour cream (or cream)

2 eggs

300 grams (3/4 pound) grated cheese, in Switzerland we take Greyerzer cheese

Salt and pepper and a tiny dash of nutmeg

The preparation is according to the onion tart.

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