Erbsenwähe
The most convenient of vegetables, peas, are the star of the show in this summery Wähe. You can use fresh or frozen, as well as whatever herbs you have on hand (mint is an obvious match), plus a generous grating of hard cheese.
Something for the whole family
My four-year-old’s favourite snack is a bowl of frozen peas, and if it’s pea season in the garden she doesn’t stray far from our wild mass of stalks, ripping them off, tearing them open and devouring the green pearls within. My mother, on the other hand, hates peas above all, citing my grandmother’s habit of boiling the bejesus out of them and serving them as a nearly smooth, greyish mass.
When I served this Wähe to the both of them, my daughter’s eyes lit up,
“Peas!”
and my mother’s narrowed,
“Peas?”
But luckily both gobbled their slices and asked for a second.
“Would you eat it again?” I asked my mom.
A begrudging nod, “yes.”
This is an easy and convenient Wähe, and it’s a great one to make in advance and pop in the oven when you need it—you can even add the cheese, herbs, and peas, to the rolled-out tart shell, then wrap and freeze. Pour in the custard just before baking.
Dough:
200 g flour
pinch of salt
80 g butter, cold
125 ml water, cold
Filling:
400 g peas, fresh or frozen
100 g hard cheese, grated
handful of herbs, like mint, oregano, thyme
2 eggs
250 ml milk
100 ml cream
salt and pepper
For the dough:
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. Try not to overwork the dough or it will become tough.
Press the dough into a disc, wrap, and let cool in the fridge for about an hour.
Roll out your dough and line a 26 cm (10 inch) round tart pan and prick the bottom with a fork. Keep the tart shell cool (preferably in the freezer) until you have the filling ready.
When you are ready to bake:
Preheat oven to 200 C / 400 F / gas mark 6, bottom heat.
Whisk together the milk, cream, eggs, salt and pepper.
If you are using fresh peas, simply shell them. If you are using frozen peas, rinse them under cold water (make sure there is no ice) and dry them with a paper towel or tea towel
Place your tart pan on a parchment-lined baking sheet then add the peas, cheese and herbs. Pour in the liquid.
Bake in the bottom half of the oven for about 35-40 minutes, or until the liquid has set and the top has browned.
For me the mint really makes this Wähe shine.
Any hard Swiss cheese will do, like Gruyère or Appenzeller. Another great choice would be the cheddar made at Käserei Engelberg (the one with chili is especially delicious).
