Savoury Onion Tart, a Viennese dish, is an exquisite treat which more than compensates for any tears which may be shed whilst chopping the onions. The tart makes an excellent main dish but can also be served as a snack – best enjoyed warm! Guten Appetit!
- 300 g flour
- 150 g butter
- 80 g quark / curd cheese
- 2 egg yolks
- pinch of salt
- 500 g onions (white, sliced)
- 8 tbsp oil
- butter (for greasing the tin)
- flour (for flouring the worktop)
For the topping:
- 5 eggs
- 250 ml double cream
- 1/2 stick of leek (sliced into rings)
- 1 bunch of spring onions (sliced into rings)
- 150 g bacon (lean, finely chopped)
- 80 g Gouda (or mild alpine cheese, grated)
- nutmeg (freshly ground)
Directions for Onion Tart
- To make the dough, mix the flour with butter, quark, egg yolks and a pinch of salt and quickly knead into a smooth dough. Leave to stand in a cool place for 4 hours.
- Peel, halve and slice the onions and fry in a little oil in a pan (without the spring onions) stirring continuously.
- Pre-heat the oven to 200 °C/ 400 °F and grease a baking tin with butter.
- Flour the worktop and roll out the dough until it has the thicknesses of the back of a knife. Use to line the tin ensuring that there is an overlap on the tin edge of approx. 2 cm. Evenly scatter the onions over this.
- To make the topping, whisk the eggs with the cream. Chop the leek and the spring onions into rings, dice the bacon and stir in together with the grated cheese. Season with salt, pepper, nutmeg and pour over the onions. Crimp the dough edge between your thumbs and index fingers.
- Bake the tart in the oven for approx. 40 minutes. Remove from the oven, leave to stand for 10 minutes and serve.
For a crispier pastry, bake the dough blind first, without the filling. Firstly, prick the base several times with a fork, line with baking paper and then cover with dried beans or lentils. Bake in the oven for approx. 8 minutes. Remove the beans and paper and fill as above.
JUST ONE MORE THING
If you are an onion-lover try also our juicy Zwiebelrostbraten.