Zwiebelkuchen (Onion Tart)
Ingredients:
For the dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg
• 2–3 tablespoons cold water
For the filling:
• 500g onions, thinly sliced
• 200g bacon, chopped (optional)
• 2 tablespoons butter
• 200 ml heavy cream
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg, freshly grated
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Prepare the dough:
1. In a bowl, combine the flour and salt.
2. Add the cold butter pieces and rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Beat the egg with 2 tablespoons of cold water and add it to the flour mixture.
4. Mix until a cohesive dough forms, adding more water if necessary.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the filling:
1. In a large pan, melt the butter over medium heat.
2. Add the onions (and bacon, if using) and cook until the onions are soft and translucent, and the bacon is crispy, about 10–15 minutes.
3. Allow the mixture to cool.
3. Assemble the tart:
1. Preheat your oven to 200°C (400°F).
2. On a floured surface, roll out the dough to fit a tart pan with a removable bottom.
3. Press the dough into the pan, trimming any excess dough from the edges.
4. In a bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg.
5. Stir in the cooked onion mixture and fresh parsley.
6. Pour the filling into the prepared tart shell.
4. Bake:
1. Bake the tart in the preheated oven for 30–35 minutes, or until the filling is set and the crust is golden brown.
5. Serve:
1. Allow the tart to cool slightly before removing it from the tart pan.
2. Slice it into wedges and serve warm.
Zwiebelkuchen was a savory treat enjoyed by the Volga Germans, especially during the autumn onion harvest season. It features a buttery crust filled with a rich and creamy onion filling, flavored with nutmeg and fresh parsley.
