Thursday, December 8, 2011

Being a Tart in Switzerland

We're having a ball training our way around Lake Geneva at the moment.

Now, knowing the sort of person I am, I thought I would have been reporting back to you all on the huge amounts of chocolate on offer (especially as it is totally amazing). Instead I need to share the wonders of the Onion Tart with you. I bought a Zwiebelkuchen in Bern and fell in love. Even though we were only in town for 24 hours, I managed to go back the following day for another. As we left Montreux today for the train to Geneva, I happened to buy another for my lunch on the journey.

Unfortunately there are no photos as I am having a little trouble blogging from the iPad, but I will share with you this recipe that I will certainly be trying in the near future.

If any readers know about these amazing tarts and could pass on an authentic Swiss recipe, I would be incredibly grateful.

Take care

PS Don't forget the giveaway.


  1. Sounds so good. The L.F. is allergic to onion and dairy so I may have to save this recipe up for a night he's out of town. Enjoy Switzerland. Can't wait to see photos.

  2. Joy, poor thing being allergic to onion. That would cut out half my diet.
    Switzerland is so beautiful. We are loving the trains. It is such a great way to see the country. Looking across Lake Geneva to the snow capped mountains is amazing.

  3. Hi I have a recipe from my Swiss cookbook for onion tart although it is called "Zweibelwahe" in my book.
    14oz plain/all purpose flour
    ½ oz yeast
    1 teaspoon salt
    3oz of butter or fat
    Approx. 5fl oz of milk or half milk and half water.
    Blend all ingredients together and knead until smooth. Leave for a short time in a warm place to rise. Roll out. Grease an edged baking sheet and lay dough over it.

    Ingredients for yeast dough
    Approx.1½ lb.onions
    4oz diced bacon
    Approx.½ oz butter
    1½ oz flour
    10 fl.oz.cream of milk
    2-3 eggs
    Caraway seeds or paprika

    Mix the ingredients for yeast dough.
    Gently cook the onions and bacon in butter until almost tender,dust with flour,pour in part of the cream of milk and allow to cool for a while.
    Then add eggs and the rest of the liquid,season.
    Roll out the dough to finger thickness place on baking sheet and allow to stand for a little. Pour over the onion mixture, sprinkle with caraway or paprika Serve hot.
    This comes from an old cookbook called Tante Heidi's Swiss Kitchen. It is an old book so it is in old measurements. Hope this helps.

  4. Thank you so much, Swissgal. This recipe looks great. I can't wait to give it a try. Thanks so much for going to so much trouble. I really appreciate it. : )

  5. Glad to help! Hope you like it. If you are interested in cooking and recipes you may wish to seek out "Brockenhauser" or "brockis" in Germany or Switzerland. They are thrift shops. The prices on the Continent are terrible but thrift shops are a green way to shop. I got my recipe book from a brocki near St.Gallen this past Summer and they are a fascinating source of cookery utensils and memorabilia. They do sometimes have English language editions and it is such a thrill to find them. I like to think about the folk who have enjoyed the recipes in the past as I use the books! We did not have time to go shopping and look for a brocki in Germany last Summer but next time we are back we certainly will be checking them out!


Thanks so much for dropping by. I really appreciate any comments you have to make.

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