Onion Tart or Zwiebelkuchen
This wonderful history is traced back to Germany, in particular the Black Forest region. It's served up mostly during the fall, when onions are in excess and bountiful. Across the border in Switzerland, I've been served this dish mostly on Friday's. Traditionally, catholics don't eat meat on Friday's, so this is always an option served up on Friday menu's. Today, I'm not sure if the need is still out of religion as it was before, or simply tradition, but it's a great dish that has survived the test of time, plus onion tart is very simple to prepare and it pleases the crowds.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Dough-basic and easy
- 1 cup flour
- 2 Tbs butter
- 1-2 Tbs water chilled
- pinch himalayian salt
- 4 onions diced, red or yellow onions is fine
- 2 eggs
- 1-2 Tbs flour to use as a thickener
- 1/4 cup milk
- pinch salt and pepper
mix flour, butter salt and cold water all together until formed. Add flour to table top, roll out flat, and line pie pan. Poke holes before filling to avoid bubbling.
Have your onions ready for dicing. 4 medium onions, or 5 smaller ones.
Dice up the onions, and set aside for sautéing
In a sauté pan drizzled with olive oil, sauté the onions and add your seasoning (salt/pepper). Sauté until translucent. Add a dabble of butter for flavor
In your prepared tart dish, add the sautéed onions
beat eggs, milk and flour mixture until smooth and well combined.
pour in tart pan, over onions
Bake in a 200 degree celsus, pre-heated oven for 25 minutes.
Let cool, cut and serve.