Zibelechueche (Swiss Onion Tart)

Step 1

Preheat the oven to 400°F and wait for it to finish heating, about 8 minutes, until you hear a beep or the indicator light turns off.

Step 2

Peel each onion, leaving the root end intact, then slice each one from root to tip into thin crescent-shaped slices about 1/4 inch thick.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers and moves quickly when you tilt the pan.

Step 4

Pour all the sliced onions into the hot skillet and stir gently with a wooden spoon to coat them evenly in oil.

Step 5

Cook the onions over medium heat, stirring once every 2 minutes, until they turn golden brown and very soft, about 10–12 minutes.

Step 6

Crack the 2 eggs into a medium bowl, add the 1 cup sour cream, 0.5 teaspoon caraway seeds, and a pinch of salt and pepper.

Step 7

Whisk the egg and cream mixture together with a fork until uniform and smooth, with no white streaks or lumps remaining.

Step 8

Place the pie dough sheet on a baking sheet, then pour the cooked onions onto the dough in an even layer, leaving a 1-inch border around the edges.

Step 9

Pour the egg and cream mixture evenly over the onions, spreading it gently to the edges with the back of a spoon.

Step 10

Slide the baking sheet into the preheated oven and bake until the filling is set and the crust turns golden brown, about 8–10 minutes.

Step 11

Remove the tart from the oven using oven mitts and let it cool on the baking sheet for 2 minutes before slicing and serving.