I have always loved Swiss Tarts (also called Wähe in German) — they are simple, seasonal and such a beautiful way to enjoy fresh fruit throughout the year. Lately, I have been experimenting more with recipes that are almost vegan or gluten-free, trying to create versions that still feel just as comforting and delicious.

Gluten-free baking is not always easy and finding the right texture and flavor without traditional ingredients takes a lot of testing and adjusting. For these recipes, I made both a gluten-free version and a classic version, so you can choose whichever one suits you best. They are not perfect, but one of these versions has really surprised me in the best way and I wanted to write them down as a little collection of my current favorites – mainly for my own records, but also to share with anyone looking for simple, seasonal recipes to try.

Alongside the two Swiss tarts, I am also sharing my homemade granola recipe – an easy everyday favorite in my kitchen. I first saw the idea on Instagram and have been making my own version ever since. It tastes so good and is a great alternative to many store-bought granolas, which often contain a lot of added sugar. I love that it is simple to make, easy to adjust and that you know exactly what goes into it! Enjoy ✨

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Homemade Granola | Müesli
Crunchy, naturally sweetened granola that is perfect for breakfast or as a snack.

Ingredients

• Organic Oat Flakes
• Roughly chopped nuts of your choice (hazelnuts, walnuts, almonds, pistachios or cashews)
• Coconut oil (melted) or olive oil
• Agave syrup (for sweetness)
• Optional: Cinnamon

Instructions

1. Preheat the oven to 160°C (320°F) and line a baking tray with baking paper.
2. Mix the dry ingredients. In a large bowl, combine the rolled oats, chopped nuts and cinnamon (if using).
3. Add the wet ingredients. Drizzle in the melted coconut oil and agave syrup, then stir until the oat mixture is evenly coated.
4. Bake. Spread the mixture in an even layer on the prepared baking tray. Bake for 25 – 30 minutes, stirring gently halfway through, until the granola is lightly golden and fragrant.
5. Cool completely. Allow the granola to cool on the baking tray without stirring. As it cools, it will become perfectly crisp.
6. Store. Transfer the cooled granola to an airtight container and store at room temperature.

Granola Tips

• The more nuts, the better. A generous amount of nuts helps create rich flavor and irresistible texture!
• Patience makes it perfect. Allow the granola to cool fully before serving. This is when it transforms from soft and warm into beautifully crisp, golden bites.
• Save the fruit for later. Stir in dried fruits such as raisins, cranberries, apricots or dates only after baking to preserve their natural sweetness and chewy texture.
• Give it room to bake evenly. Spread the mixture across the tray in a single layer so every piece has the chance to become perfectly toasted.
• Low and slow creates the best results. Baking at a moderate temperature helps develop deep flavor and a golden finish while preventing the nuts and sweeteners from burning.
• Make it your own. Experiment with different nuts, seeds, spices or additions like coconut flakes and cacao nibs to create a unique blend that suits your taste.
• Protect the crunch. Once completely cooled, store the granola in an airtight jar or container to keep it fresh and crispy for longer.

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Swiss Plum Tart (Zwetschgen Wähe)
A traditional Swiss fruit tart – perfect for late summer when plums are at their sweetest.

Gluten-Free Tart (25 cm)
Ingredients

• 100g cold butter
• 70g oat flour
• 50g chestnut flour
• 50g coconut flour
• 10g ground psyllium husk (approx. 1 tbsp)
• A pinch of salt
• 80–100ml almond milk (or water)

Filling

• Fresh plums (Zwetschgen), halved and pitted
• A handful of finely ground nuts (hazelnuts, walnuts, almonds, cashew nuts, peanuts)
  
• 2 eggs
• 200ml almond milk
• 1 tsp ground vanilla
• 1 – 2 tbsp date sugar
• ½ tbsp honey
• 1 tsp cinnamon

1. Prepare the crust. In a bowl, combine the oat flour, chestnut flour, coconut flour, psyllium husk and salt.
2. Add the butter. Work the cold butter into the flour mixture using your fingertips until it resembles a crumbly texture.
3. Form the dough. Gradually add the almond milk and knead until a smooth, pliable dough forms.
4. Rest the dough. Place the dough in the refrigerator for about 10 minutes to allow the psyllium husk to absorb the moisture. If the dough still feels too dry afterward, add 1–2 tablespoons of water.
5. Shape the tart base. Press the dough evenly into a greased 25 cm tart pan. Prick the base several times with a fork.
6. Add the nut layer. Sprinkle the ground nuts evenly over the crust. This helps absorb the juices from the plums and adds a delicious nutty flavor.
7. Arrange the plums. Place the halved plums on top of the nut layer.
8. Prepare the filling. Whisk together the eggs, almond milk, vanilla, date sugar, honey and cinnamon until smooth. Pour the mixture evenly over the plums.
9. Bake. Bake at 180 – 200°C (350 – 390°F) for approximately 40 minutes, until the tart is golden and the filling is set.
10. Cool and serve. Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

Tips for the Perfect Swiss Plum Tart

• Choose ripe, flavorful plums. The better the fruit, the more delicious the tart will be.
• The nut layer is a secret weapon. Ground nuts not only add flavor and texture but also soak up excess fruit juices.
• Don’t overwork the dough. Mix just until combined to keep the crust tender and delicate.
• Let the tart rest before slicing. Giving it time to set makes it easier to cut and allows the flavors to develop.
• Enjoy it the Swiss way. This tart is wonderful on its own, but it is especially delicious with a spoonful of yogurt, whipped cream or vanilla ice cream!

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Swiss Strawberry Rhubarb Tart (Erdbeer Rhabarber Wähe)
A classic Swiss Wähe combining sweet strawberries and tangy rhubarb in a beautifully balanced seasonal dessert, perfect for spring and summer gatherings.

Standard Tart (25 cm)
Ingredients

• 100g cold butter
• 200g white flour
• A pinch of salt
• 80–100 ml milk (plant-based or water)

Filling

• Rhubarb
• Strawberries
• A handful of finely ground almond
  
  
• 2 eggs
• 200ml milk (or plant-based)
• 1 tsp ground vanilla
• 1 – 2 tbsp date sugar
• ½ tbsp honey (optional)

1. Prepare the crust. In a bowl, combine flour and salt.
2. Add the butter. Work the cold butter into the flour mixture using your fingertips until it resembles a crumbly texture.
3. Form the dough. Gradually add the (plant-based) milk and knead until a smooth, pliable dough forms.
4. Rest the dough. Place the dough in the refrigerator for about 10 minutes
5. Shape the tart base. Roll out the dough on a lightly floured surface until it is about 5mm thick and large enough to fit the tin. Prick the base several times with a fork.
6. Add the nut layer. Sprinkle the ground almond evenly over the crust.
7. Arrange the fruits. Place the rhubarb and strawberry on top of the nut layer.
8. Prepare the filling. Whisk together the eggs, (plant-based) milk, vanilla, date sugar until smooth. Pour the mixture evenly over the fruits.
9. Bake. Bake at 180 – 200°C (350 – 390°F) for approximately 40 minutes, until the tart is golden and the filling is set.
10. Cool and serve. Allow the tart to cool slightly before slicing. Serve warm or at room temperature.