Introduction: Chrutwähe

Picture of Chrutwähe

A Wähe is part of the Alemannic culture, a flat cake with either sweet or salty topping. The Chrutwähe is a salty one with spinach and bacon. The name Chrutwähe is from Switzerland, the recipe is hard to find because there is actually a popular music festival with the very same name.

Step 1: Ingredients

Picture of Ingredients
  • 600grams spinach
  • 300grams pastry
  • 150grams bacon
  • 40grams butter
  • 40 grams flour
  • 4 eggs
  • 1 big onion
  • 1/2 liter single cream
  • seasonings

I decided to split the bacon into 100grams speck cubes and 50grams ham. Also I used 2 medium onions instead o f1 big one, the weight of 60grams was the same. I bought the pastry and didn't make it myself. First you have to thaw the pastry if used and defrost the spinach.

You also need a cake tin or springform of 26cm (10").

Step 2: Preparing the Roux

Picture of Preparing the Roux

Melt the 40grams of butter and stirr in the 40grams of flour to create a roux. Crack the eggs and whisk them. Add nutmeg and the eggs to the roux, stirr until evenly mixed and set aside. Preheat the stove to 200°C (400°F).

Step 3: Preparing the Pastry

Picture of Preparing the Pastry

After thawing the pastry the edge might show some irritations from the condensation water, fold the dough and roll it out to even the dough. Then spread it out in your cake tin or springform. With a fork stick several holes into the dough, this way it gets out easier.

Step 4: Preparing the Filling

Picture of Preparing the Filling

Mince the onions and ham, add with the speck cubes to the spinach in a pan at medium heat. Add 2/3 of the roux that you prepared with the single cream and eggsfrom step 2, season to taste with salt and pepper. The mix is ready after 10 minutes or when the spinach becomes softer. Then fill into the springform with the pastry ground.

Step 5: Baking

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Take the last 1/3 of the roux and give it on top until everything is sealed and no spinach sticks out. Then bake in the preheated stove for 35 minutes at 200°C (400°F).

Step 6: Done!

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If during the baking procedure the crust on top looks too dark, lay a sheet of parchment paper on top. The Chrutwähe actually tastes a lot better if you eat it the next day, let it rest overnight and then enjoy a saturating and savoury food.

Enjoy your meal!

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Bio: Polymath and idiot. Mostly idiot.
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