All tagged wähe
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
My apple version of Switzerland’s beloved open-faced pie doubles up on the apples and gets rid of the custard altogether—in favour of juice.
Multi-purpose tart dough.
Have some dried pears? Make your own Schlorzi!
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
This is one of the traditional foods served at the Onion Market, or Zibelemärit, today in Bern. The market starts at 4am, so the onion tart makes an excellent (fragrant) breakfast. They are usually quite pale and very creamy and are enjoyed with Glühwein, (or after a few Glühweins...)
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.