About the Recipe
Greetings foodies! Today, I'm excited to share with you one of my all-time favorite Swiss dishes, one that can be enjoyed as both meal or dessert, Swiss Wahe (pronounced veh-ya). Wahe can be made sweet or savory. Sweet ones include fruit such as apples, apricots, cherries or plums. The savory version resembles quiche, with egg, cheese, onions, ham and tomatoes.
Todays recipe is for Plum Wahe which in Switzerland is called Zwetchgenwahe. (Let me hear you say it ;) ). Swiss Plum Tart. This delectable dish is a traditionally enjoyed during the late summer months in Switzerland when plums are in season and at their peak of ripeness. However, I often crave this tart, and so when I find nice looking plums at my grocery store I may not resist the temptation.
The Zwetchgenwahe is a simple yet elegant tart that consists of a buttery pastry base filled with juicy and sweet plums, and brought together by an egg custard filling. This tart is perfect for those who are looking to enjoy a light meal or a dessert that is not overly sweet, but still bursting with flavor.
Whether served as a dessert after a hearty Swiss dinner or enjoyed with a cup of tea or coffee in the afternoon, the Zwetchgenwahe is a must-try for anyone who loves to explore new flavors and cuisines. It is lightly sweet with juicy pops of tart plumy goodness.
1 1/4 cup + 2 tablespoons All-Purpose Flour
1/2 cup Unsalted Butter
1/2 teaspoon Salt
1/4- 1/2 cup Cold Water
1 cup Heavy Cream
4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling
Pinch of Salt
1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling
Plums (halved or quartered) - 6-8 depending on size
Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold.
Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it.
In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball.
Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour.
Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish.
Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve.
Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut.
Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar.
Next, halve or quarter your plums and place with the cut side up into the pie shell.
Prepare your egg filling.
In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal.
Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums.
Preheat oven to 425F.
Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly.
Let cool for a minimum of 1 hour before serving.
As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days.