Woihinkelche - Swiss Cheese and Onion Tart

Ingredients

• 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 large onions, thinly sliced 3 large onions, thinly sliced
• 2 cups (200g) Swiss cheese, grated 2 cups (200g) Swiss cheese, grated
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 large eggs 2 large eggs
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter 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 180°C (350°F).
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. Remove from heat and let cool.
5. 5.
   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 any excess.
6. 6.
   In a bowl, whisk together the heavy cream, eggs, thyme leaves, salt, and pepper. Stir in the grated Swiss cheese and caramelized onions.
7. 7.
   Pour the cheese and onion mixture into the prepared tart shell.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and set in the center.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Swiss cheese — Opt for a high-quality Swiss cheese such as Gruyère or Emmental for an authentic flavor.
• Onions — Slowly caramelizing the onions over low heat will bring out their natural sweetness and enhance the overall taste of the tart.
• Thyme leaves — Fresh thyme leaves add a delightful herbal note to the tart. If unavailable, you can substitute with dried thyme, but use half the amount.

Tips & Tricks

• For a more pronounced flavor, you can add a sprinkle of nutmeg or a pinch of cayenne pepper to the cheese and onion mixture.
• Serve the tart warm or at room temperature for the best taste and texture.
• This tart pairs wonderfully with a crisp green salad dressed with a light vinaigrette.
• If you prefer a deeper caramelization of the onions, you can cook them on low heat for a longer period of time.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Woihinkelche tart as a main course accompanied by a fresh salad or as an appetizer for a Swiss-themed dinner party. Cut it into wedges and garnish with a sprig of fresh thyme for an elegant presentation.

Presentation advice

To enhance the visual appeal of the tart, sprinkle some extra grated Swiss cheese on top before baking. The golden crust and the melted cheese will create an inviting and appetizing appearance.