Zwiebelkuchen with Chestnuts and Sage Pesto
This German style onion pie (German: ‘Zwiebelkuchen’) is a very tasty meal that is traditionally enjoyed in the early autumn. It’s almost like a “white” onion pizza. This recipe, using oven roasted chestnuts and sage pesto is a bit unusual, but very delicious and is now our favorite way to enjoy Ziebelkuchen.
Serving Size: 4
for the dough:
- 1 cup Ap flour
- 1 cup wholewheat or rye flour
- 1 packet yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon ground coriander
- ½ teaspoon salt
- 3 tablespoons olive oil
- ½ teaspoon baking powder
for the sauce:
- 1½ cups soy yogurt
- 2 tablespoons mustard
- 2 teaspoons vegetable bouillon powder
- 5 large onions, thinly sliced
- oil for frying
- 12-16 chestnuts, cooked, peeled and cut into bite sized pieces
for the pesto
- 1 large bunch of sage leaves
- 2-3 tablespoons lemon juice
- 3-4 tablespoons olive oil
- 2 cloves garlic
- 1/3 cup walnut pieces
- pinch of salt
- splash of water if needed to help the blende
- Prepare the chestnuts. If the are fresh, cut an X on 1 side of the chestnut.
- Place in a pre-heated 390°F / 220°C oven and bake for 25-35 minutes.
- Remove from the oven.
- Once they are cool enough to handle, peel the skin and cut into bite sized pieces.
- Don’t wait too long to peel the chestnuts as the shell becomes hard again as it cools.
- Alternatively you can buy prepared chestnuts.
- To make the dough: place the flour in a large mixing bowl.
- Add the salt and coriander powder.
- Fill a 1 cup measuring cup with warm water almost to the top.
- Add the teaspoon of sugar and the yeast.
- Mix and allow to sit for a minute or two until it begins to bubble.
- Add the yeasted water and the oil to the flower and mix to form a ball of dough.
- Cover with a plate or plastic wrap and set in a warm place to rise until it has doubled.
- While the dough is rising, mix the sauce.
- Place the soy yogurt and mustard in a small bowl.
- Add the vegetable bouillon powder and mix.
- Make the sage pesto. Place the ingredients for the sage pesto in a blender or food processor.
- Whiz to for the pesto.
- You may need to add a bit of liquid to help the blender.
- Thinly slice the onions.
- Heat the oil in a large frying pan and cook the onions until they are lightly golden.
- Lightly flower a workspace.
- Place the risen dough on the flour.
- Gently knead the dough, sprinkling the 1/2 teaspoon of baking powder to incorporate into the dough.
- Two or 3 folds, kneading is enough.
- Roll the dough out either to form a circle as a pizza or a square to fill a rimmed baking sheet.
- Pre-heat the oven to 390°F / 220°C.
- Place a sheet of baking parchment on a rimmed baking sheet.
- Place the dough on the baking parchment.
- Spread the yogurt/mustard sauce over the top of the dough.
- Evenly place the cooked onions over the top of the sauce.
- Evenly sprinkle the chestnuts here and there.
- We would suggest putting the pesto on after baking as it becomes burned or too brown when cooking.
- Place the Zwiebelkuchen in the oven to bake for 25 minutes or until the dough is lightly brown and crispy on the edge.
- Once the Zwiebelkuchen is done, remove from the oven and dab the sage pesto in various places on top.
- Traditionally Zwiebelkuchen is enjoyed with a very early wine of the season called Federweisser. If it is not possible to find, a light dry white wine is a good alternative.