Authentic Swiss Onion Tart (Zwiebelwähe)
Experience the delightful flavors of Switzerland with this Authentic Swiss Onion Tart, known as Zwiebelwähe. This savory tart features a buttery, flaky crust filled with a rich mixture of sautéed onions, crispy bacon, creamy milk, and eggs, all topped with a generous sprinkle of Gruyère cheese. Perfect for a comforting meal or as an impressive dish to share at gatherings, this recipe celebrates simple ingredients elevated by traditional Swiss cooking techniques. Enjoy it warm or at room temperature, making it an ideal choice for picnics and potlucks alike.
8
Servings
384
Calories
14
Ingredients
Ingredients
flour
1 1/2 cups (all-purpose flour)
baking powder
1/2 teaspoon (none)
kosher salt
1/4 teaspoon (for crust + to taste for filling)
unsalted butter
8 tablespoons (chilled and cubed)
ice-cold water
1/4 cup (none)
bacon (Speck)
3 ounces (finely chopped)
unsalted butter
3 tablespoons (for sautéing onions)
white onions
1 1/2 lbs (finely chopped (about 3 onions))
milk
1/2 cup (none)
heavy cream
1/2 cup (none)
eggs
3 (large, beaten)
grated Gruyère cheese
3 ounces (or good quality Swiss cheese)
fresh ground black pepper
to taste (none)
freshly grated nutmeg
to taste (none)
Instructions
1
Crust Preparation: In a food processor, combine flour, baking powder, and kosher salt. Add the cold, cubed butter and pulse until the mixture resembles pea-sized crumbs. Gradually add ice-cold water, pulsing just until the dough comes together. Turn the dough onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
2
Baking the Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll the chilled dough into a 13-inch circle. Carefully transfer it to an 11-inch fluted tart pan with a removable bottom, pressing it into the bottom and sides. Trim any excess dough hanging over the edges. Chill the crust for another 30 minutes. Prick the bottom of the crust with a fork, cover it with parchment paper, and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment, and bake for an additional 15 minutes or until the crust is lightly golden. Let it cool completely.
3
Filling Preparation: In a large saucepan, cook the finely chopped bacon over medium heat until it becomes crispy, about 7–8 minutes. Remove the bacon with a slotted spoon and set aside, discarding the rendered fat. In the same pan, melt 3 tablespoons of unsalted butter. Add the finely chopped onions, seasoning with kosher salt, and reduce the heat to low. Cover and cook, stirring occasionally until the onions are soft (about 10 minutes). Uncover and continue cooking until the onions are lightly browned, stirring frequently (approximately 10 more minutes). Remove from heat and allow to cool.
4
Combining Ingredients: In a mixing bowl, whisk together the milk, heavy cream, and eggs. Stir in the reserved bacon, the sautéed onions, and the grated Gruyère cheese. Season the mixture with additional kosher salt, black pepper, and freshly grated nutmeg to taste.
5
Final Baking: Pour the filling mixture into the cooled tart crust. Place the tart on a baking sheet for easier handling. Reduce the oven temperature to 400°F (200°C) and bake the tart for 45–50 minutes, or until the filling is golden brown and set. Once baked, transfer the tart to a wire rack to cool completely before slicing and serving.
Nutrition Information
30g
Fat
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Swiss Onion Tart (Zwiebelwähe)?
Authentic Swiss Onion Tart, known as Zwiebelwähe, is a traditional savory tart featuring a buttery crust filled with sautéed onions, crispy bacon, a creamy custard, and Gruyère cheese.
How many servings does this Swiss Onion Tart recipe make?
This recipe yields 8 servings, making it perfect for a family meal or a small gathering.
What are the main ingredients in the Zwiebelwähe crust?
The crust is made from all-purpose flour, baking powder, kosher salt, chilled unsalted butter, and ice-cold water.
How long should the tart dough be refrigerated?
The dough should be refrigerated for at least 1 hour after initial preparation and for another 30 minutes once it has been pressed into the tart pan.
What is the secret to a flaky tart crust?
The key is using cold, cubed butter and ice-cold water, and pulsing them just until the dough comes together without overworking it.
At what temperature do you blind bake the crust?
The crust is blind baked at 425°F (220°C) for a total of approximately 35 minutes.
What can I use as pie weights for the crust?
You can use standard ceramic pie weights or dried beans placed over parchment paper to prevent the crust from bubbling.
How do you prepare the onions for the tart filling?
Finely chopped white onions are sautéed in butter over low heat for 10 minutes until soft, then cooked uncovered for another 10 minutes until lightly browned.
What type of cheese is traditionally used in a Swiss Onion Tart?
Grated Gruyère cheese is the traditional choice, though a high-quality Swiss cheese can also be used.
Is there bacon in Zwiebelwähe?
Yes, the recipe calls for 3 ounces of finely chopped bacon (Speck), which is cooked until crispy before being added to the filling.
What is the calorie count for one serving of Swiss Onion Tart?
Each serving contains approximately 384 calories.
How much protein is in a serving of this tart?
There are approximately 13 grams of protein per serving.
What spices are used to season the custard filling?
The filling is seasoned with kosher salt, fresh ground black pepper, and freshly grated nutmeg.
How long is the final baking time for the assembled tart?
The assembled tart is baked for 45 to 50 minutes at 400°F (200°C) until the filling is set and golden brown.
Can I serve Swiss Onion Tart at room temperature?
Yes, Zwiebelwähe can be enjoyed warm or at room temperature, making it ideal for picnics and potlucks.
What size tart pan is required for this recipe?
The recipe specifies an 11-inch fluted tart pan with a removable bottom.
Should I drain the bacon fat?
Yes, the recipe instructs you to remove the crispy bacon with a slotted spoon and discard the rendered fat before sautéing the onions in fresh butter.
Can I use heavy cream and milk interchangeably?
This recipe uses a combination of both 1/2 cup of milk and 1/2 cup of heavy cream to achieve the perfect creamy custard consistency.
How many onions do I need for this tart?
You will need approximately 1 1/2 lbs of white onions, which is roughly 3 medium-sized onions.
What type of flour is best for the crust?
Standard all-purpose flour is recommended for the tart crust.
Why do I need to prick the bottom of the crust with a fork?
Pricking the bottom with a fork, also known as docking, allows steam to escape so the crust doesn't puff up while blind baking.
Is the butter for the onion sauté salted or unsalted?
The recipe calls for 3 tablespoons of unsalted butter for sautéing the onions.
Can I make this tart vegetarian?
While this authentic version includes bacon (Speck), you can omit the bacon to create a vegetarian version of the tart.
What is the fat content per serving?
Each serving of this tart contains 30 grams of fat.
How many eggs are in the filling?
The recipe uses 3 large, beaten eggs to bind the custard filling.
Should the tart be cooled before slicing?
Yes, you should transfer the tart to a wire rack to cool completely before slicing to ensure the filling has fully set.
Does the recipe require fresh nutmeg?
The recipe suggests using freshly grated nutmeg to taste for the best flavor profile.
How large should the dough be rolled out?
The dough should be rolled into a 13-inch circle to fit comfortably into the 11-inch tart pan.
What category of food does this fall into?
This dish is categorized as a savory tart or pie, specifically from Swiss cuisine.
What are some common tags for this recipe?
Common tags include Zwiebelwähe, Swiss onion tart, savory pie, comfort food, and cheese tart.