Zwiebelkuchen (Onion Tart)

This recipe uses local eggs, cheese, and onions from the farmer’s market. I buy most of my eggs from Jeanne Majeski at the Baileys Harbor library, love Renard’s cheese, and Schartner’s Farm Market south of Egg Harbor on 42 is my favorite place for fruits and vegetables. I also buy at the Farm Museum in Sister Bay and accept kind donations from friends.

For years I heard about the “Swivelly Kuchen” my husband’s German grandmother made. This comes close.


1 1/2 cup flour

9 Tablespoons butter (1 stick plus 1 T.)

1/4 teaspoon salt

2 egg yolks

2 Tablespoons ice water


1 Tablespoon vegetable oil

1 onion, finely chopped

1/4 teaspoon paprika

2 cups finely shredded Swiss cheese

2 eggs

1 cup half and half or whole milk

1/4 teaspoon salt

Freshly grated nutmeg

Heat oven to 400 degrees. Make a pastry shell. In a food processor put the flour, butter, salt and pulse until crumbs. Add egg yolks and ice water. Pulse until dough forms a ball. With fingers (floured if necessary) pat evenly into a 10” tart pan with a removable bottom. Press foil on surface and up sides. Fill with dry beans or pie weights. Bake for 10 minutes. Remove foil and weights. Bake 10 minutes longer. Cool. Turn oven down to 350 degrees.

Gently cook onion in oil until soft but not brown. Stir in paprika and set off the heat. Spread half the cheese over the bottom of the tart shell, evenly spread onions (lukewarm by now), then the rest of cheese. Beat together eggs, cream or milk, salt and pour through a strainer over the cheese/onions. Grate a little nutmeg over the top.

Bake for 10 minutes, turn up oven to 425 degrees and bake for another 15 minutes until filling has puffed and a knife comes out clean. Can serve hot or room temperature.

Note: This is my favorite pastry, but you can use a store bought crust and a regular pie dish.