I came across the most amazing fresh baby marrow and knew exactly what to do with them; a savoury baby marrow tart. I based this on what my mother use to make for us when we were children. A classic Wähe as we call it in Switzerland. More often than not my mother used apples, plums or the ever so lovely apricots and, when they could be picked from the garden, rhubarb. I love all Wähe variants equally but could not resist making something with savoury with the lovely baby marrow from the market.
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Tuorta da nusch
There is a beautiful part of Switzerland known as the Bündnerland and from here come some of my favourite foods like Tuorta da nusch, Silser Kugeln (especially from Furnaria Grond), Salsiz and Pizokel. I use to live in the Engadin which is a part of the Canton of Graubünden. It is rustic and majestic while also providing a sense of peace and of course great food.
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Apple Tart – Whole Wheat + Dairy Free
I know that apple pies, tarts and the like are a complete autumn cliché but you have to admit it is a delicious cliché. Add in the warm flavours of maple syrup, cinnamon and nutmeg and you have yourself a delightful autumn treat. You can eat a slice on its own or serve it warm from the oven with a scoop of vegan vanilla icecream or vanilla sauce. Pro tip: pies like this taste better the next day. It is a scientific fact.
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Rustic Fig Tart – Gluten + Dairy Free
I came across the most amazing fresh figs at Union Coop this morning and knew exactly what to do with them; a rustic fig tart. I based this on what my mother use to make for us when we were children. A classic Wähe as we call it in Switzerland. More often than not my mother used apples, plums or the ever so lovely apricots and, when they could be picked from the garden, rhubarb. I love all Wähe variants equally but could not resist making something with figs. If you do not have figs available then any of the previously mentioned fruits can be used.
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