The Berner Oberland in Switzerland contains not only the most spectacular of Swiss alpine mountain ranges (Jungfrau - Eiger - Mönch) and the country´s premier glacier, but also its deepest lake and a number of castles, caves, waterfalls, gorges and any number of interesting museums. Be discerning and do your research to get the best deals.
Prepare this unctuous Zibelechueche (Onion Tart) and pack as a pick-nick lunch with some apples, pear or plums as dessert.
For the tart:
- heat some duck/goose fat in a cast iron pan
- add 500 gr sliced onions
- generously add salt, pepper & Provencal herbs
- add brown sugar
- fry until soft and light golden in colour, set aside to cool
- in a bowl whisk 3 eggs and add 200 ml double cream
- season with salt & peppers
- grease a pie tart form and
- carefully line form with rolled out shortcrust pastry
- prick pastry with a fork (at this point you can blind bake the pastry if preferred)
- mix the onions filling with the eggs and cream and transfer into the pastry shell, crimp the edges and bake for 35 minutes at 180 (fan) / 200 degrees
