Zwiebelwähe – Onion and cheese tart
Onion finely chopped
1/8 teaspoon paprika
1/8 teaspoon nutmeg
6 tablespoons cream
6 tablespoons milk
¼ teaspoon salt
120 g Emmenthal cheese (or other medium hard dry cheese)
120 g Gruyère cheese (or other mild sweet creamy hard cheese)
Roll out the Pâte Brisée to desired thickness and using the rolling pin drape the pastry over a greased pie tin. Prick the pastry.
At this stage the pastry can (optional) be pre baked in an oven covered with foil at 200 ͦCelsius for 10 minutes.
Heat some butter or oil over mild heat and fry onions until translucent, but not brown. Stir in the paprika and set aside off the heat.
Grate and mix the cheese
Spread half the cheese evenly over the pastry case and scatter the cooked onions over it and then cover with the rest of the cheese.
Beat the eggs, cream, milk, salt and nutmeg and pour over the cheese.
Bake in the top part of the oven at 230 ͦCelsius until the filling has puffed and browned and a knife inserted into the centre comes out clean. If necessary, cover with aluminium foil towards the end of the baking time.
Serve hot or cold, as a first or main course.
This method can be used to make an onion tart (Bölletünne) by increasing the quantities of onions and leaving out the cheese. The onions can be seasoned with caraway seeds as well as the nutmeg in the egg/cream mixture.