Zwiebelwähe Swiss Onion Tart Recipes

ZWIEBELWäHE (SWISS ONION TART)

Zwiebelwähe (Swiss Onion Tart) image

Make and share this Zwiebelwähe (Swiss Onion Tart) recipe from Food.com.

Provided by swissms

Categories Savory Pies

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cubed
1/4 cup ice-cold water
3 ounces bacon, finely chopped (known as Speck in Switzerland)
3 tablespoons unsalted butter
1 1/2 lbs white onions, finely chopped (about 3)
kosher salt, to taste
1/2 cup milk
1/2 cup heavy cream
3 eggs
3 ounces grated gruyere cheese or 3 ounces good quality swiss cheese
fresh ground black pepper
freshly grated nutmeg

Steps:

Crust:.
Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
Filling:.
Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.

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