Weimarer Zwiebelkuchen

Ingredients

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (50g) grated Gruyere cheese 1/2 cup (50g) grated Gruyere cheese

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 32g, 5g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 375°F (190°C).
4. 4.
   In a large skillet, melt the butter and vegetable oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, stirring occasionally. This process may take around 20-25 minutes. Set aside to cool slightly.
5. 5.
   On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit a 9-inch (23cm) tart pan. Carefully transfer the dough to the tart pan and press it gently into the bottom and sides.
6. 6.
   In a separate bowl, whisk together the eggs, heavy cream, dried thyme, salt, and pepper. Pour the egg mixture over the caramelized onions and mix well.
7. 7.
   Spread the onion and egg mixture evenly over the pastry crust. Sprinkle the grated Gruyere cheese on top.
8. 8.
   Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Onions — Make sure to slice the onions thinly and cook them slowly over medium heat to achieve the desired caramelization. This will enhance the flavor of the tart.
• Gruyere cheese — Use a good quality Gruyere cheese for the best flavor. If unavailable, you can substitute it with Swiss cheese or Emmental.

Tips & Tricks

• For a more pronounced flavor, you can add a pinch of nutmeg to the egg mixture.
• Serve the Weimarer Zwiebelkuchen warm or at room temperature for the best taste and texture.
• This tart can be made ahead of time and reheated before serving. It also tastes delicious the next day.

Serving advice

Serve the Weimarer Zwiebelkuchen as a main course accompanied by a fresh green salad. It can also be enjoyed as an appetizer or as part of a brunch spread.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the tart before serving. The golden brown crust and the caramelized onions will make it visually appealing.