We begin with the Zibelemärit
Berner Zibelechueche
Bernese onion tart with Gruyère and Vacherin
Onion tart is the starting point for our Zibelemärit collection. This recipe draws on the trial manual prepared for Il Dono and the Bern Welcome reference; any changes made after tasting will be recorded.
Reference recipe · to be tried in our kitchen
1 tart, 18 cm · 6 tasting portions
Pastry resting time: 30 minutes · Conventional oven: 200 °C, about 35 minutes · Resting after baking: 8–10 minutes
Ingredients
- Neutral shortcrust pastry: 1 round, about 220 g
- Onions, thinly sliced: 500 g
- Butter: 25 g
- Eggs: 2
- Plain flour: 15 g
- Full cream: 50 g
- Whole milk: 200 ml
- Gruyère AOP, grated: 80 g
- Vacherin Fribourgeois AOP, grated: 80 g
- Salt, pepper and nutmeg: as needed
- Butter and flour for the tin: as needed
Method
- Butter and flour the tart tin. Line it with the pastry, prick the base and leave to rest in the fridge for 30 minutes.
- Slowly sweat the onions in the butter over moderate heat until soft and sweet, without darkening them. Leave to cool completely.
- Preheat a conventional oven to 200 °C. Whisk the eggs and flour until smooth, then add the cream, milk, salt, pepper and nutmeg.
- Spread the onions and mixed cheeses over the pastry base. Pour the egg and milk mixture evenly over the filling.
- Bake on the lowest shelf for about 35 minutes: the base should be cooked, the filling set but moist and the top golden. Leave to rest for 8–10 minutes before slicing.
Origins and references
From the Il Dono trial recipe manual dated 24 October 2026. Listed reference: Bern Welcome, tips and a recipe for the Zibelemärit.
Bern Welcome ↗