German onion tart (Zwiebelkuchen)

    1 hour 15 min

    This onion tart is similar, yet quite different, to the classic French quiche. It has a garlic pastry and is packed with loads of caramelised onions, fresh thyme, prosciutto and caraway seeds.

    7 people made this

    Serves: 8 

    • For the garlic pastry
    • 200g plain flour
    • 1 egg
    • 100g butter, softened
    • 1 garlic clove, minced
    • For the filling
    • 900g onions, finely sliced
    • 4 sprigs fresh thyme
    • 50g butter
    • salt and pepper to taste
    • 60g prosciutto, cut in strips
    • 50g soured cream
    • 50g cream cheese, at room temperature
    • 1 egg
    • 50g grated Cheddar cheese
    • caraway seeds (optional)

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Combine all ingredients for the garlic pastry in a mixing bowl and knead into a stiff dough. Shape into a ball, wrap in cling film and place into the fridge.
    2. For the filling, melt butter in a large frying pan and gently cook onions and thyme over a low heat for about 30 minutes, until soft. Stir occasionally and don't let the onions get too brown. Add salt and pepper and cook for another 10 minutes.
    3. Remove the thyme sprigs; transfer onions to a bowl and set aside to cool.
    4. Preheat oven to 200 C / Gas 6. Grease a round tart tin.
    5. On a floured worktop, roll out dough; line the tart tin with the pastry, trimming the edges. Prick the pastry several times with a fork.
    6. Stir the prosciutto into the onion mixture; spoon on top of the pastry case.
    7. In a bowl, whisk together soured cream, cream cheese, grated cheese and egg; season with salt and pepper to taste. Pour the cream mixture on top of the onions. Sprinkle caraway seeds on top, if you like.
    8. Bake for 30-40 minutes in the preheated oven, until set and golden brown on top.

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