Vegetarian Zwiebelkuchen on Shortcrust with Gruyère
Vegetarian Zwiebelkuchen on Shortcrust with Gruyère
Classic DishZwiebelkuchen
Prep: 30 min • Cook: 40 min. A vegetarian take on the classic German Zwiebelkuchen: a crisp shortcrust base filled with slowly sweetened onions and sautéed leeks folded into a creamy egg-and-quark (or sour cream) custard, finished with nutty Gruyère and a whisper of nutmeg. The result is an elegant, slightly rustic tart that serves well warm or at room temperature, paired with a simple green salad and a glass of dry Riesling.
- Preparation time
- 30 min
- Cooking time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 8
Instructions
Prepare
- 1Preheat oven to 200°C (390°F). Butter a 26–28 cm tart tin and chill the rolled shortcrust pastry until ready to line the tin.
- 2Line the tart tin with the chilled pastry, trim excess and prick the base with a fork. Chill in the fridge 10 minutes to relax the dough.
- 3Optionally blind-bake the shell: line pastry with parchment and baking weights and bake 10 minutes, then remove weights and bake 5 more minutes until just set and pale golden.
Cook onions and leeks
- 1Heat butter and olive oil in a large frying pan over medium heat. Add sliced onions and leeks and a pinch of salt.
- 2Cook gently, stirring occasionally, until onions are soft and beginning to caramelize, about 20–25 minutes. Stir in sugar and caraway seeds (if using) in the last 5 minutes.
- 3Taste and adjust seasoning, then transfer the mixture to a bowl to cool slightly for 5–10 minutes.
Make filling
- 1In a mixing bowl whisk together eggs, quark (or sour cream), salt, pepper and ground nutmeg until smooth.
- 2Fold the cooled onion and leek mixture into the egg-quark mix, then stir in most of the grated Gruyère, reserving a small amount for the top.
Assemble and bake
- 1Pour the filling into the prepared pastry shell and smooth the top. Sprinkle the remaining Gruyère evenly over the surface.
- 2Bake in the preheated oven for 30–35 minutes, or until the filling is set and the top is golden brown.
- 3Allow the tart to cool 10–15 minutes in the tin before slicing. Serve warm or at room temperature.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 26 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 26 g |
| Carbs | 35 g |
Tips
- Chill the pastry well before baking to prevent shrinkage and keep a crisp base.
- Cook onions low and slow until sweet and golden; this develops the best flavor.
- Serve slices warm with a simple green salad and a dry white wine for a classic pairing.
