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La Motte - Seasonal onion tart recipe

Zwiebelkuchen is a German onion tart traditional to Swabia in south-central Germany. Custom is to enjoy this onion tart with the first fresh wines of the season and often the result is quite a festivity. With La Motte’s 2017 harvest in the cellar, Chef Michelle Theron of Pierneef à La Motte Restaurant shares a recipe for this traditional savoury pastry. It works for supper and can be a lovely accompaniment to a braai!

Onion Tart Recipe

Step 1: Balsamic onion


  • 2 medium onions
  • 100 ml balsamic vinegar
  • 100 g sugar
  • salt


  • Slice the onions
  • Simmer the onions in a pan, add 100 ml balsamic vinegar and 100 g sugar and a pinch of salt.
  • Simmer until onions are soft and caramelised. Cool down.

Step 2: Baby onions


    5 baby onions


  • Halve baby onions (in skin) and simmer in a pan until they reach a dark brown colour. Now peel and cool down.

Step 3: Pastry


  • 500 g cake flour
  • 50 g butter
  • 50 g sugar
  • ½ packet yeast
  • 5 ml salt
  • 15-20 g cumin seeds
  • 125 ml milk
  • 125 ml tepid water
  • Handful raisins for 125ml raisin water (see method below)


  • In a small pot – combine raisins and water and bring to the boil. Add 100 g sugar and boil. Leave to stand.
  • Strain water and reserve. Discard raisins.
  • Mix all the dry ingredients and add 125 ml of the raisin water, 125 ml tepid water and 125 ml milk.
  • Mix well.
  • Rest for 45 minutes to an hour.

Step 4:


  • 80 g goat’s milk cheese
  • 1 bunch of red grapes


  • Use the dough mix of Step 3 and roll out.
  • Line a 30-cm pan with the dough, bake blind for 10 minutes and cool down.
  • Once cooled, add balsamic onions as well as baby onions.
  • Top with 80 g goat’s milk cheese and the red grapes.
  • Bake at 190 degrees Celsius until the pastry has a beautiful brown colour.

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