Zwiebelwhe Swiss Onion Tart
Indulge in the comforting flavors of the Swiss countryside with this Zwiebelwhe Swiss Onion Tart, a savory pie that combines a buttery, flaky crust with a rich, caramelized onion filling. This traditional Swiss dish, perfect for brunches or cozy family dinners, features melt-in-your-mouth onions cooked to golden perfection, blended with a creamy mixture of eggs, heavy cream, and a hint of nutmeg for a touch of warmth. Each bite bursts with rustic charm and balanced seasoning, offering an irresistibly crisp crust and velvety interior. Easy to make and even easier to enjoy, this tart pairs beautifully with a fresh green salad or a glass of crisp white wine. Impress your guests with this elegant yet approachable European classic, ready in just over an hour and perfect for serving warm or at room temperature.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Butter (cold, diced)
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 800 grams Onions (thinly sliced)
- 50 grams Butter
- 200 milliliters Heavy cream
- 3 large Eggs
- 0.5 teaspoons Nutmeg (freshly grated)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
In a large bowl, mix the flour and salt. Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base with a fork and place it in the fridge while you prepare the filling.
For the filling, melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized and golden brown. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the heavy cream, eggs, nutmeg, salt, and black pepper.
Spread the cooled caramelized onions evenly over the tart crust. Pour the cream and egg mixture over the onions, making sure it fills all gaps.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 334 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
