Gâteau du Vully: A Sweet (and Savoury) Slice of Swiss Delight

Let’s talk about Gâteau du Vully, shall we? This charming pastry from the Swiss canton of Fribourg is one of those culinary treasures that makes you want to pack your bags and head straight to the Alps. Equal parts buttery, sweet, and oh-so-satisfying, it’s a local favourite with a surprisingly rich history. But don’t be fooled — it’s not just a dessert. Gâteau du Vully has a savoury alter ego, too. Yes, it’s versatile like that. In fact, it’s the kind of baked good that practically demands its own fan club.

A Little History

Gâteau du Vully hails from the Vully region, nestled between Lake Murten and the Jura mountains. This area isn’t just known for its rolling vineyards and postcard-worthy landscapes; it’s also the birthplace of this buttery masterpiece. The cake’s origins date back to the late 19th century, when bakers in local villages began making it for festive occasions. Whether it was for a wedding, a harvest celebration, or just an excuse to indulge, this cake has always been synonymous with good times and community spirit.

The recipe has been passed down through generations, each family adding its own little twist. Some historians argue that the cake’s popularity surged during the grape harvests, when weary vineyard workers needed a rich, comforting treat to recharge. But regardless of its precise origin story, one thing is clear: it’s been a beloved staple of Swiss culture for well over a century.

Oh, and if you’re wondering about its name, “Gâteau” means cake (obviously), and “Vully” points to its geographical roots. It’s straightforward, just like the cake itself — no frills, just buttery brilliance.

The Sweet and the Savoury

What sets Gâteau du Vully apart is its dual personality. There’s the sweet version, which is typically adorned with a generous layer of cream and a sprinkling of sugar. Some bakers even add a dash of cinnamon or a hint of vanilla for an extra kick. Then there’s the savoury version, which trades sugar for bacon lardons, cheese, or a hint of cumin. Think of it as the Swiss cousin of quiche — but fluffier, more buttery, and unapologetically indulgent.

The magic of Gâteau du Vully lies in its simplicity. The dough, rich and pillowy, is the perfect canvas for these contrasting toppings. Whether you’re in the mood for dessert or a savoury snack, this cake has you covered. It’s like the culinary equivalent of a mood ring, except it never disappoints.

Regional Variations

While Gâteau du Vully is most commonly associated with Fribourg, you’ll find slight variations as you travel around Switzerland. In neighbouring Vaud, bakers might add a bit of their local white wine to the dough for a fruity tang. Over in Bern, it’s not unheard of to encounter a version with a more pronounced savoury twist, like grated Gruyère or Emmental cheese. Some daring bakers even experiment with herbs like thyme or rosemary to add a rustic edge to the savoury rendition.

These little regional tweaks make exploring Swiss bakeries feel like a culinary treasure hunt. It’s a bit like wine tasting but with fewer tannins and more butter. And let’s be honest: that’s always a good thing.

What to Drink With It

Pairing Gâteau du Vully with the right drink is an art form. For the sweet version, a chilled glass of local Chasselas wine works wonders. Its crisp, slightly fruity notes balance the richness of the cake. Prefer something non-alcoholic? A cup of black tea or even a frothy cappuccino is your best bet. If you’re feeling a bit more indulgent, why not pair it with a dessert wine like a late-harvest Riesling or a glass of Moscato?

For the savoury version, go bold with a glass of Pinot Noir or a wheat beer. The savoury toppings demand something with a bit more edge, and these drinks deliver beautifully. If you’re in a celebratory mood, even a light sparkling wine like Prosecco can complement the salty richness beautifully. Who says cake and bubbles don’t mix?

Foods That Play Nice

The sweet Gâteau du Vully is practically begging to be served with fresh fruit. Think berries, figs, or even some poached pears. Feeling indulgent? A dollop of whipped cream or a scoop of vanilla ice cream wouldn’t go amiss. You could even add a drizzle of honey or a dusting of powdered sugar if you’re feeling fancy.

The savoury variety pairs beautifully with a simple green salad, a few slices of cured ham, or even a handful of olives. It’s the kind of dish that works as a starter, a snack, or a light lunch. For something more substantial, try serving it alongside a hearty soup or a charcuterie board. The buttery richness of the cake is the perfect foil for smoky, salty, or tangy flavours.

The Recipe You’ve Been Waiting For

Here’s how to make your own Gâteau du Vully. This recipe is for the sweet version, but you can easily adapt it to suit your savoury cravings.

Ingredients:

• 300g plain flour
• 10g fresh yeast (or 5g dried yeast)
• 150ml lukewarm milk
• 50g unsalted butter, softened
• 50g sugar
• A pinch of salt
• 100ml double cream
• 2 tbsp sugar for topping

Optional (for a savoury twist):

• 50g diced bacon or lardons
• 50g grated Gruyère or Emmental cheese
• A pinch of cumin seeds or dried thyme

Method:

Mix the yeast with the lukewarm milk and let it sit for about 10 minutes until frothy. In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture and knead until you have a soft dough. Incorporate the butter and keep kneading until the dough is smooth and elastic. Cover and let it rise for an hour.

Once the dough has doubled in size, roll it out into a circle about 1cm thick and place it on a baking tray lined with parchment paper. Create little dimples in the dough with your fingertips and let it rest for another 20 minutes. Preheat your oven to 200°C (180°C fan).

For the sweet version, spread the cream evenly over the dough, letting it pool in the dimples. Sprinkle the sugar on top and bake for 20-25 minutes, or until golden and bubbling.

For the savoury version, sprinkle the bacon, cheese, and herbs over the dough before baking. The result? A rich, golden masterpiece that’s guaranteed to impress.

Let it cool slightly (if you can resist) and serve warm. Preferably with that Chasselas we talked about.

Buttery Swiss Legend

Whether you’re indulging your sweet tooth or opting for something savoury, Gâteau du Vully is a culinary experience worth savouring. It’s simple enough to make at home but special enough to transport you straight to the Swiss countryside. Each bite is a reminder of the region’s rich history and dedication to quality. Now, if you’ll excuse me, I’ve got a slice waiting for me. Or maybe two. Or three.