Tart

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Finished apple tart

As tart in are German-speaking Switzerland and in parts of Alsace and Baden-Württemberg flat sheet cake from the Swiss and the Alemannic cuisine called. A flan consists essentially of a shortcrust pastry (also called “grated dough” or “cake batter”) and a topping of fruit, vegetables or cheese, for example. In some places flans are prepared with a yeast dough, occasionally flans made from puff pastry are also found. A flan is usually prepared with a milk and egg glaze or cream and egg glaze, which thickens and turns yellow during baking. The fruit or vegetables are baked with the flan. The preparation is almost exactly the same as that of a French quiche or tart , except that the icing on the flan is additionally sugared or salted.

history

As the earliest mention of the term wäyen , the Schweizerisches Idiotikon cites evidence from the mid-16th century, namely from a protocol of the Zurich Choir Court written in 1551 and from the two dictionaries by Johannes Fries and Josua Maaler, which were also published in Zurich around this time . According to folklorist Albert Spycher , the flan was created in the home bakery by using leftover dough that remained in the dough bowl when baking bread. The bread rests obtained in this way were «poured (...) into thin flat cakes and the edge of the dough pressed together into a bead so that the topping couldn't run out». They were then filled with those ingredients that could just be found in the household. Fruits and vegetables came into question and therefore the story of the salty and sweet tart cannot be separated.

The tart was no poor man's food, but found its way into the middle-class kitchen. For example, there is a recipe for an apple thin in Catharina Fehr's bourgeois cookbook . The recipe described the preparation of a butter dough , sliced ​​apples and a topping of flour, wine, eggs, sugar and raisins. Flies have also been prepared in commercial bakeries since the 19th century.

In the Catholic and mixed Catholic Reformed parts of Switzerland, especially in the east, the flan was originally a lent, in the Protestant areas, especially in the west, it was a festival. The flan was also a typical Friday dish in some regions (Freiburg and Waadtland), as meat was not allowed on Friday. As a result of this tradition, there are still many bakeries that only sell flans on Fridays. In the mountain regions, the Wah river has only been known since the early 20th century. The reason was probably that an oven was needed for the flan, which was very rare in the Alpine regions. In the Alpine regions, due to the prevailing milk production and livestock farming, cheese or cream flans were mainly prepared. Fruit pies were mainly known in the fruit-growing areas of rural regions. Today, both sweet and salty flans are baked in all regions.

Regional names

These following terms are all used as at least partial synonyms for flan. The terms do not necessarily mean the same type of preparation, because some terms are much broader and can also refer to other types of cake.

  • As pita the tart is spread in the canton of St. Gallen and the Appenzell region designated. The word flatbread goes back to an Indo-European root meaning "to spread out" and has been used for flat baked goods since ancient times.
  • The Tünne, Tünnele or a shortened version of the Tüle is the name given to the Wäh in Schaffhausen and Thurgau , and occasionally also south of Lake Zurich in the cantons of Schwyz and Zurich, which suggests that it was used in a larger region earlier. Dünne, Dünnle and Dünnet are the names on the German side of the Rhine and Lake Constance . These words are derivatives of the adjective thin . Flat cakes were already called dunni in Old High German .
  • As TURTE the tart is in the canton of Grisons , respectively. Turte is borrowed from either the Italian torta, the French toured or the Rhaeto-Romanic tuorta . In addition, the flan is also used as pitte, from the Romansh pitta "flat bread cake" and was temporarily transferred to the initially little-known, similar flan.

In French-speaking Switzerland , the Wähen counterpart is known as gâteau, in Italian-speaking as torta or crostata, and in Romansh as tuorta .

Types of preparation

Salty tarts

Building a flan

Onions, cheese and bacon are used for the topping of salty tarts. The cheese flan (also called cheesecake) is made with a topping of grated cheese (e.g. Gruyere ), cream and eggs.

Vegetable flans are prepared, for example, as zucchini / courgette , spinach, tomato or broccoli flans. Here, too, a pouring of cream or milk and eggs is used.

Sweet flans

A typical topping is fruit , especially plums, apples, rhubarb, apricots, cherries, blueberries, etc. - fresh or frozen, depending on the season. A layer of ground nuts is often sprinkled on the dough with the sweet flan and only then is this layer covered with fruit. Before baking, they are usually poured with milk, cream, egg and sugar. In western Switzerland it is common to prepare flans without a topping (corresponds to the tart ).

With variants such as vermicelle , grape or currant tart, the topping is only placed after or at the end of the baking time.

Another sweet type is the nidle cake , which is made from a mixture of cream (nidle) , eggs and sugar.

Local specialities

At the Berner Zibelemärit ("onion market") traditionally a Zibelechueche is part of the dinner.

In Toggenburg and also in Appenzellerland, the Schlorzifladen with a filling made from dried pears and a cream sauce is known.

The Basel fasting tart is a salty yeast dough cake that is sprinkled with caraway and its shape is reminiscent of pretzels. Aside from the name, fasting flans don't have much in common with regular flies.

In Baden is Millerewaijä prepared. To do this, the dough and the base of the sweet flan are sprinkled with caraway seeds.

Similar dishes

  • Quiche : French name for the same type of pastry. In the strict sense, it only describes the quiche lorraine (Lorraine bacon cake) and is now used in a broader sense for all kinds of vegetable toppings and is therefore used as a synonym for tart .
  • Tart : without salt or sugar and often without topping for a fruit topping.
  • Placek : Polish yeast or shortcrust cake of a comparable basic shape.
  • Flatbread : Similar preparation method. In Belgium the rice cake is best known. In parts of eastern Switzerland, flan is commonly referred to as flatbread.
  • Dinnete : Swabian, tarte flambée-like recipe.
  • Cholera : Valais variant of a vegetable cake with leek, potatoes, cheese and apples.

Individual evidence

  1. ↑ a b Schweizerisches Idiotikon, Volume XV, Col. 1092 ff., Article Wǟ (i) je n II ( digitized version ).
  2. ↑ a b c Früchtewähen / Gâteaux aux fruits / Torte di frutta in the database of Culinary Heritage of Switzerland
  3. ↑ See also Linguistic Atlas of German-speaking Switzerland , Volume V, Map 187 f. as well as Oskar Rhiner: thin, flan, cake, flatbread, tents. The word geography of the flat cake with topping and its ethnographic background in German-speaking Switzerland (= contributions to Swiss-German dialect research. Volume IX). Huber, Frauenfeld 1958 ( digitized version ).
  4. ↑ a b c d e Small linguistic atlas of German-speaking Switzerland. Edited by Helen Christen, Elvira Glaser, Matthias Friedli. Huber, Frauenfeld 2010 (and other editions); see. Flat cake with topping , accessed July 31, 2009.
  5. ↑ Schweizerisches Idiotikon, Volume III, Col. 131 f., Keyword Chueche n I ( digitized version ).
  6. ↑ Schweizerisches Idiotikon, Volume I, Sp. 1167 f., Keyword Flade n ( digitized version ).
  7. ↑ Schweizerisches Idiotikon, Volume XIII, Col. 278 f., Keyword Dün (n) e n II ( digitized version ).
  8. ^ André Thibault, Pierre Knecht: Dictionnaire suisse romand. Particularités lexicales du français contemporain. Zoé, Carouge 1997, p. 400 f.