Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!

Wähe Dough

Wähe Dough


This is a great multi-purpose dough that can be used to line large or small tart pans. This yields plenty for a 26 cm (10 inch) or 28 cm (11 inch) round springform or tart pan with a bit leftover, or just enough for a 30 cm (12 inch) pan.


200 g flour

1 tsp salt

80 g butter, cold

125 ml water, cold

In a large bowl, whisk together the flour and salt.

Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.

Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Do not overwork the dough or it will become tough.

Press the dough into a disc, wrap with plastic, and let cool in the fridge for at least an hour.

  • Great for all manner of sweet and savoury tarts.

  • For sweet tarts you can add a tablespoon of sugar.