Zwiebelwähe Swiss Onion Tart Recipes

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SWISS CHARD AND HERB TART

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 18



Swiss Chard and Herb Tart image

Steps:

  • Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
  • Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
  • Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
  • Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
  • Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
Cooking spray
1 bunch Swiss chard
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
1/2 cup chopped fresh parsley
1 cup shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping
1/2 cup half-and-half
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon freshly grated nutmeg

ZWIEBELWäHE (SWISS ONION TART)

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



Zwiebelwähe (Swiss Onion Tart) image

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.

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

GERMAN ZWIEBELKUCHEN

Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine").

Provided by sven-ian

Time 1h30m

Yield Serves 6

Number Of Ingredients 0



German Zwiebelkuchen image

Steps:

  • For the dough:
  • Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
  • Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.
  • Preheat the oven to 200°C.
  • Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
  • This should take about 10 minutes.
  • In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
  • Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
  • Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)

German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 10-by-16-inch loaf

Number Of Ingredients 13



Zwiebelkuchen (Savory Bacon-and-Onion Tart) image

Steps:

  • Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
  • Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
  • Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
  • Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
  • Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
  • Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.

3/4 cup milk
5 tablespoons unsalted butter, room temperature, plus more for bowl
1/4 cup sugar
Salt
Grated zest of 1/2 lemon
3 large egg yolks
1 package active dry yeast
3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for rolling out dough and wrap
3 strips bacon, cut into 1/2-inch dice
3 large onions, finely chopped
1/3 cup plus 2 tablespoons sour cream
1 large egg
1 teaspoon caraway seeds

SWISS ONION CAKE (ZWIEBELKUCHEN)

Make and share this Swiss Onion Cake (Zwiebelkuchen) recipe from Food.com.

Provided by JackieOhNo

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 14



Swiss Onion Cake (Zwiebelkuchen) image

Steps:

  • Sift dry dough ingredients into bowl; cut in butter. Add milk, a tablespoon at a time, tossing just until flour is dampened. Gather into ball. Pat 2/3 of dough in bottom of 8-inch round cake pan. Bake at 425 degrees until lightly browned, about 15 minutes. Cool on rack and turn oven down to 325 degrees.
  • Meanwhile, fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Combine remaining filling ingredients with bacon and onion.
  • Pat remaining dough around edge of cooled pan. Pour filling into crust. Bake at 325 degrees until almost set, about 20 minutes. Let stand 10 minutes. Cut into wedges and serve.

1 1/2 cups sifted all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine
3 tablespoons milk
6 slices bacon, cut into 1/4-inch strips
3 cups chopped onions (about 3 medium)
2 beaten eggs
1 beaten egg yolk
3/4 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 dash pepper
1 teaspoon chopped chives

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