Gluten-free Onion Tart (German Zwiebelkuchen)

Gluten-free Onion Tart (German Zwiebelkuchen)

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

Gluten-free onion tart is a delicious dish that is perfect for those with gluten sensitivities or celiac disease. It consists of a crisp, gluten-free crust that is filled with a savory mixture of sautéed onions, bacon, and cream. This tart is bursting with flavor and is perfect for any meal of the day, whether it’s served as a main course or a side dish. Its easy-to-make recipe makes it a great option for a quick and satisfying meal.

German Zwiebelkuchen is a traditional onion pie or tart from Germany, often associated with the regions of Swabia, Baden, and the Palatinate. The dish is traditionally made with a bread or pastry dough base and is filled with a mixture of sautéed onions, bacon or ham, cream, and eggs, seasoned with caraway seeds and salt. Zwiebelkuchen is often served during the fall season, especially during the wine harvest festivals in the regions where it originated. It is typically enjoyed as a main course accompanied by a glass of wine or Federweisser, but can also be served as a snack or appetizer.

Gluten-free Onion Tart (German Zwiebelkuchen)

For this recipe I used REWE frei von Mehlmischung glutenfrei but you could use Schär Mix It Universal or another brand of gluten-free all-purpose flour.

More gluten-free savory tart recipes?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about:

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Gluten-free Onion Tart (German Zwiebelkuchen)

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 2 hours
  • Serves: 4



  • 125 g gluten-free all-purpose flour, (e.g. REWE frei von Mehlmischung glutenfrei)
  • 100 ml water, lukewarm
  • 10 g fresh yeast, (alternatively 3 g dried yeast)
  • 1 pinch sugar
  • 1/2 tsp salt
  • oil, for greasing
  • gluten-free all-purpose flour, for dusting


  • 500 g onions, (white, red, shallots or mixed)
  • 100 ml cream
  • 50 g smoked bacon, diced
  • 40 g butter
  • 2 eggs
  • 1 tbsp gluten-free all-purpose flour, (e.g. REWE frei von Mehlmischung glutenfrei)
  • salt
  • pepper
  • caraway, (alternatively cumin)


  • 1)

    For the dough, dissolve yeast and sugar in lukewarm water. Sieve gluten-free flour into a bowl, add the salt and yeast-water and knead into a smooth dough.

  • 2)

    Roll out the dough on a floured work surface and place in a greased springform pan, pulling up a small rim. Cover and let rest in a warm place for about 60 minutes.

  • 3)

    Preheat the oven to 200 degrees Celsius conventional heating (top-bottom heat).

  • 4)

    To make the filling, thinly slice the onions and sauté them with butter until they become soft, while stirring continuously. Then, add one tablespoon of gluten-free flour. Allow the mixture to cool slightly.

  • 5)

    Combine the eggs and cream by whisking them together, then mix in the onions. Add salt and pepper to taste.

  • 6)

    Add the onion-mixture onto the dough and top with diced bacon and caraway seeds.

  • 7)

    Bake on the middle shelf in the oven for approximately 45 minutes.

  • 8)

    Serve warm and enjoy!


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