About the Recipe
There’s something undeniably comforting about Wähe—the Swiss-style tarts I grew up eating. Whether they were sweet—loaded with juicy plums (Zwetschgenwahe) or tender apple slices (Apfelwahe) —or savory, like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe, with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar.
The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today.
This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven.
Flavor Profile:
✅ Buttery & Savory: The crisp, golden crust adds richness to every bite.
✅ Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling.
✅ Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes.
✅ Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish.
Texture Profile:
✅ Flaky & Crisp: The tart crust stays crisp even under the rich filling.
✅ Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture.
✅ Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite.
✅ Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together.
Why You’ll Love This Recipe:
✔️ Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party.
✔️ Easy to customize – Swap the cheese, add veggies, or experiment with herbs.
✔️ Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish.
✔️ Great for leftovers – Enjoy warm or at room temperature the next day.
What You'll Love
1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist.
2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust.
3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly.
4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack.
5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart.
6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready.
7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy.
8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor.
9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite.
Frequently asked Questions
Ingredients
For the Crust:
1 ¼ cups (160g) all-purpose flour
½ tsp salt
6 tbsp (85g) unsalted butter, cold and cubed
3 tbsp cold water (or as needed)
For the Roasted Cherry Tomatoes:
2 cups (about 300g) cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or oregano (optional)
For the Filling:
1 tbsp Dijon mustard (optional, but adds great flavor)
1 cup (120g) Gruyère cheese, grated
2 large eggs
¾ cup (180ml) heavy cream or half-and-half
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh basil, chopped (optional)
1 tbsp olive oil
Preparation
Step 1: Roast the Cherry Tomatoes
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using).
Arrange the tomatoes cut side up on the baking sheet.
Roast for 15-20 minutes, until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly.
Step 2: Make the Crust
In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture.
Gradually add cold water and mix just until the dough comes together.
Form a disk, wrap it in plastic, and chill for 30 minutes.
Step 3: Pre-bake the Tart Crust
Preheat oven to 375°F (190°C) if not already preheated.
Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan.
Prick the base with a fork and pre-bake for 10 minutes.
Step 4: Assemble the Tart
Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor).
Sprinkle half of the Gruyère cheese over the base.
Arrange the roasted cherry tomatoes evenly over the cheese.
Step 5: Make the Custard
In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme.
Pour the mixture evenly over the tomatoes.
Step 6: Bake the Tart
Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil.
Bake for 30-35 minutes, or until the custard is set and the cheese is golden.
Step 7: Serve
Let cool slightly, then garnish with fresh basil before serving.
Enjoy warm or at room temperature with a side salad!