ONION TART (ZWIEBELKUCHEN)

The Onion Tart (Zwiebelkuchen) originates to Baden-Württemberg, a state in southern Germany. It is similar to a Quiche and it’s traditionally served in the fall with “Neuer Süsser”, a slightly alcoholic beverage, which is made of freshly pressed grape juice that just started fermenting. You would find this delicacy all over the region in small simple restaurants, called Besenwirtschaft, which are owned by the local farms or wineries. This dish can be made for dinner or brought as a delicious appetizer for any fall event.
To make it grain free, I doubled the savory pie crust recipe I found in Elena Amsterdam’s “The gluten free almond flour cookbook” . The filling is made with all of the traditional Zwiebelkuchen ingredients.

INGREDIENTS
for the crust:
3 cups almond flour
1 tsp baking soda
1 tsp sea salt
2 tbsp scallions, minced
1/2 cup olive oil
2 tbsp water

for the filling:
3 large yellow onions
3 tbsp butter
8 oz bacon
1 1/2 cups fermented heavy whipping cream (If you are still sensitive to lactose I recommend fermenting the cream. Fermented heavy whipping cream)
2 eggs
2 cups grated Emmental cheese
1cup grated Gryère cheese
1/2 tsp sea salt
pepper
fresh grated nutmeg

INSTRUCTIONS
for the crust:
Add the almond flour, baking soda, sea salt, and scallions to a large mixing bowl and mix well. Add the olive oil and water and knead into a dough. Form a ball and refrigerate for one hour.

Press the dough in a thin layer onto a small (13”x9”) rimmed baking sheet or 28 cm Springform, lined with parchment paper. Bake at 350° F/180° C for 12 to 15 minutes until golden brown. Set aside.

for the filling:
Peel the onions then cut in half, then slice them into half rings. Melt the butter in a large skillet over medium heat and add the onions. Fry the onions, stirring occasionally until they turn golden and translucent. Set aside.

Place the bacon on a rimmed baking sheet. Bake at 400° F/200° C for 8 to 10 minutes until crisp. Let cool and cut into small pieces.

Add the heavy whipping cream, both cheeses, eggs, and spices to a large bowl and whisk until well combined. Add the onions and bacon, and combine once more.

Spread the onion mixture evenly over the pie crust and bake at 350° F/180° C for 40 to 50 minutes until golden brown. Cool down before cutting.

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