Description
A savory and authentic German Onion Tart, also known as Zwiebelkuchen, featuring a tender, flaky crust, silky caramelized onions, and a creamy custard filling. This rustic dish brings the flavors of traditional German baking to your table, perfect for a cozy meal.
Ingredients
Scale
- For the Dough:
- 250g all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 15g fresh yeast (or 1 packet dry yeast)
- 125ml lukewarm milk
- 1 tablespoon vegetable oil
- For the Filling:
- 500g yellow onions, finely sliced
- 20g butter
- 2 eggs
- 200g crème fraîche or sour cream
- Salt and pepper, to taste
- 1 pinch of nutmeg
- 1 tablespoon all-purpose flour
Instructions
- Prepare the Dough: Dissolve yeast in lukewarm milk with sugar. Let sit for 10 minutes until frothy. Combine flour and salt in a mixing bowl. Add yeast mixture and oil, kneading until a soft dough forms. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Cook the Onion Filling: Melt butter in a large skillet over medium heat. Add sliced onions and cook gently for 15–20 minutes until soft and translucent. Stir frequently to prevent browning. Let the mixture cool slightly.
- Prepare the Custard: In a bowl, whisk together eggs, crème fraîche, flour, nutmeg, salt, and pepper until smooth and creamy. Fold in the cooled onions.
- Assemble the Tart: Preheat oven to 200°C (390°F). Roll out the dough and press it into a tart pan or springform pan. Pour the onion mixture on top, smoothing it evenly.
- Bake: Bake the tart for 35–40 minutes, or until golden and set. Let it rest for a few minutes before slicing and serving.
Notes
- Slice onions finely to ensure they cook evenly and soften properly.
- Let the onions cool before mixing with the custard to prevent curdling.
- Use fresh yeast for authentic flavor, but dry yeast is an acceptable substitute.
- Don’t overbake — the filling should be set but still moist.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 160°C (320°F) oven for 10–15 minutes.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Savory Tart
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/6th of tart
- Calories: Approx. 450
- Sugar: Approx. 10g
- Sodium: Approx. 600mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 10g
- Trans Fat: Approx. 0.5g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 3g
- Protein: Approx. 12g
- Cholesterol: Approx. 100mg