This is a vegetarian variation of the German onion pie without the usual addition of bacon. The low-fat pastry is made with quark. If quark is not available, it can be easily substituted with 0% Greek yoghurt.
4 people made this
For the pastry
250g quark or 0% Greek yoghurt
1 pinch salt
250g plain flour
1 tablespoon olive oil, plus more for brushing
For the topping
olive oil for frying
2 large sweet onions, halved lengthways and thinly sliced
salt and freshly ground black pepper, to taste
caraway seeds, to taste
100ml double cream
1 to 2 eggs, depending on size
Method Prep:20min › Cook:55min › Extra time:30min › Ready in:1hr45min
In a bowl mix quark, egg, salt, flour and 1 tablespoon olive oil.
Using your hands, knead the dough until smooth, adding additional flour if needed. The dough will be sticky at first. Form into a ball and rub with a little olive oil. Cover and let rest for 30 minutes.
Heat a small amount of olive oil in a pan. Over low to medium heat slowly cook the onions until translucent, stirring often. Season with salt, pepper and a generous amount of caraway seeds. Set aside to cool.
Heat the oven to 190 C / Gas 5. Grease a round 25cm (10 in) tart tin.
Roll out the pastry very thinly and place it in the tin, with pastry coming up the sides to form an edge. Trim any overhanging pastry. Spread with the cooled onions.
Bake in the preheated oven for 15 to 20 minutes.
Meanwhile, whisk the double cream with eggs and additional caraway seeds, salt and pepper until smooth.
Remove the prebaked pie from the oven, pour the cream topping over it and bake for another 20 to 25 minutes, or until golden.