Caramelized Onion Tart German Zwiebelkuchen

German Onion Tart

There are a couple of things which I love about fall. I enjoy making different pumpkin recipes, but I also love caramelized onion tart and Federweißer! We make Zwiebelkuchen (that’s how it’s called in Germany) quite often, and I absolutely adore it! Federweißer is a very young wine made from grapes, just in case you were wondering. 😀 It was time to publish a vegan onion tart on my blog, and I am really excited to share this recipe with you!

How To Make Caramelized Onion Tart?

This vegan onion tart also contains leeks and bell pepper because both add a great flavor. If you aren’t a fan of either, simply leave it out. You can use a store-bought pie crust, make your own, or try out my vegan and gluten-free pie crust. All ingredients and measurements are below in the recipe card! STEP 1: Make the “flax eggs” first by adding 2 tbsp of ground flax seeds and 5 tbsp of water to a bowl. Mix with a whisk and set aside for 5 minutes. To make the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together. You can also use a food processor.

STEP 2: Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides, as shown in the below photo. Transfer it into the fridge.

STEP 3: Mix the chickpea flour, cornstarch, spices, and water in a bowl with a whisk. Set aside.

STEP 4: Heat oil in a pan over low/medium heat and add the chopped onion, leeks, and bell pepper. Cook the veggies with a lid for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes, and preheat the oven to 390 degrees Fahrenheit (ca. 200 °C).

STEP 5: Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add plant-based milk and soy sauce.

STEP 6: Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat. Pour the filling into the pie crust and smooth it evenly.

STEP 7: You can also add vegan cheese of choice (I used my easy vegan cheese sauce) and pan-fried onion rings on top, but this step is optional.

STEP 8: Bake the onion tart in the oven for about 25-30 minutes, or until nicely caramelized and golden brown.

Useful Tips

Make the pie crust in advance (for example, in the morning or a day ahead) and store it in the fridge. Use other veggies for some variation. You can also add zucchini or carrot if you like. You can make a couple of mini onion tartlets instead of one regular-sized tart. Try making the onion tart in silicone muffin molds without the crust (for a crustless version). You can enjoy the onion tart at room temperature or simply reheat it in the oven for a couple of minutes to eat it warm.

How To Store

Store onion tart leftovers covered in the fridge for up to 3-4 days. I haven’t tried freezing the onion tart because we always eat it immediately on the same day. It should freeze well, though.

This Healthy Red Onion Tart Is:

Vegan Flavorful Gluten-free Dairy-free Soy-free Egg-free Satisfying Comforting Bursting with flavor Perfect for the holidays (Thanksgiving, Christmas) Easy to make

Should you give this caramelized onion tart recipe a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I would love to see your vegan Zwiebelkuchen remake! 🙂 For more savory holiday dishes, check out the following delicious healthy recipes:

Vegan Shepherd’s Pie Vegan Quiche Hearty Vegan Meatloaf Vegan Gravy Roasted Cauliflower Steaks (Vegan Schnitzel) Vegan Green Bean Casserole French Onion Soup Vegan Pumpkin Soup Creamy Mushroom Sauce (Geschnetzeltes)