Zibelechueche, or onion tart, is one of the traditional foods served at the Onion Market, or Zibelemärit, today in Bern. The market starts at 4am and continues until the early evening, so this makes an excellently fragrant breakfast, lunch or dinner.
The tarts served at the Zibelemärit are usually in slices or rounds. They are quite pale, and very creamy and fragrant, depending on the mix of seasonings. They are enjoyed with Glühwein, (or after a few Glühweins...)
One recipe of Kuchenteig (about 250g), or enough to cover you pan
About 700g onions
500 mL milk
salt, pepper, and nutmeg
Roll out the dough and carefully place it in a tart form. Make sure there are no holes. Place in the freezer for at least 30 minutes.
Preheat the oven to 220C / 425F / gas mark 7.
Cut the onions in half and slice them lengthwise.
Melt the butter in a large frying pan over medium heat. When it splutters, add the onions and cook over medium low heat for about 15 minutes, until they are soft and transparent. Remove from pan and let cool.
In a large measuring cup, whisk together the milk, eggs, and seasonings.
Once the onions have cooled, take your pan out of the freezer and spread them in an even layer over the frozen dough.
Place the pan on a parchment or foil lined baking sheet and carefully pour in the milk and egg mixture. Pour until it comes just under the edge.
Bake in oven for about 50 minutes.
- The amount of liquid required can vary based on the size of the pan etc. If there is too much liquid, the pan will overrun, so leave a little bit of space under the edge of the dough.
- If you use one of the French tart pans with removable bottom, they can really be a pain to clean. Soak it as soon as the tart is out, and save your brush from all the pesky dough bits by using your fingernails to scrape out all the individual grooves instead.