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.
one recipe Wähe Dough, or enough dough to cover you pan
around 800g onions
125 ml milk
125 ml cream
nutmeg, salt and pepper
Preheat oven to 200° C / 400° F / gas mark 6.
Roll out your dough and line a 28 cm (11 inch) round springform or tart pan. Poke the bottom of the dough all over with a fork, then keep the tart shell cool (preferably in the freezer) until you have the filling ready.
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, or until they are soft and transparent. Remove from pan and let cool.
Whisk together the milk, cream, eggs, and seasonings.
Place your tart pan on a parchment-lined baking sheet, spread the cooled onions in an even layer, then pour in the liquid.
Bake in oven for about 50 minutes, or until the top has browned lightly and the filling is set.
To save time, you can use use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.
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.