Zwetschgenwähe
Wäje, Kuche, Chueche, Flade, Tünne, Tünnele, Tüle, Dünne, Dünnle, Dünnet, Turte, Gâteau, Torta, Crostata, Tuorta, wherever you are and whatever you call it, the Wähe is one of the most beloved and versatile baked goods in Switzerland.
The Wähe of today is prepared as follows: a base of buttery pastry, a layer of ground nuts (for sweet versions), the topping (seasonal fruits, cheese, vegetables, meat) and the Guss or liquid element, which is usually some mixture of eggs, milk, and cream. Most loved are sweet variations with apricot, apple, or zwetschgen (a variety of plum), or savoury with onions, bacon or cheese
The Wähe is likely from the central, flat part of Switzerland, as it requires an oven, and these were not often found in the higher alpine settlements. For many Swiss families who would traditionally eat a vegetarian meal on Fridays, it was seen as an easy way to do this while using up leftovers from the week. Both the sweet and savoury variants would be used as a meal. My grandmother made Wähe every Friday night for dinner, and my mother-in-law still makes it almost once a week.
There are all sorts of variations, but this is my standard fruit Wähe. You can cut the plums either in quarters (pictured above), or simply halve them (pictured at the top and bottom of the post).
one recipe Wähe Dough, or enough dough to cover you pan
about 800 g fresh Zwetschgen
125 ml milk
125 ml cream
2 eggs
3 tbsp sugar
1 tsp vanilla paste or extract
1 tsp cinnamon
60 g ground nuts
Preheat oven to 200° C / 400° F / gas mark 6.
Roll out your dough and line a 28 cm (11 inch) round springform or tart pan. Poke the bottom of the dough all over with a fork then keep the tart shell cool (preferably in the freezer) until you have the filling ready.
Halve and pit your plums.
Whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Place your tart pan on a parchment-lined baking sheet, sprinkle with the nuts, then arrange the plums in rows on top. Pour in the liquid.
Bake in the bottom part of the oven for about 40-50 minutes, or until the liquid has set and the fruit juices are bubbling.
To save time, you can use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.
If the Zwetschgen are particularly sour, toss with a tablespoon of sugar.
Always place the tart pan on a lined baking sheet before pouring the liquid over.
I updated this post in August 2022 with new photos and text.
Now with blueberries?
Heidelbeerenwähe
