French · Dinner
Onion and Cheese Tart (Keto)
A crustless keto tart built on a ground almond and Parmesan base, filled with slowly cooked onion, Gruyere and a light egg-cream custard, then baked until set and golden. French bistro flavours of caramelised onion and nutty cheese come through without any wheat pastry or added sugar.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
542Calories
21.8gProtein
46.5gFat
9.4gCarbs
4.3gSugar
3.8gFiber
754mgSodium
342mgChol
24.7gSat Fat
312mgPotassium
561mgCalcium
1.9mgIron
1.2mcgVitamin B12
3.8mgVitamin C
vegetarian
gluten-free
low-carb
keto
Instructions
1
Prep
Preheat oven to 350F (175C). Mix almond flour, Parmesan, beaten egg, and melted butter into a thick paste.
2
Build
Press the almond paste evenly across the base and up the sides of a 5-6 inch tart pan.
3
Bake
Bake the base at 350F (175C) for 10 minutes until lightly golden and firm to the touch.
4
Sweat
Melt 1 tbsp butter over medium-low heat, add thinly sliced onion and thyme, cooking for 15 minutes until deeply golden and jammy.
5
Whisk
In a bowl, whisk together 1 egg, heavy cream, nutmeg, salt, and pepper until smooth and pale.
6
Build
Scatter the cooked onion over the baked base, sprinkle Gruyere on top, then pour the egg-cream mixture over.
7
Bake
Bake at 350F (175C) for 20-25 minutes until the custard is just set with a slight wobble and top is golden.
8
Rest
Let the tart sit in the pan for 10 minutes until the custard firms up enough to slice cleanly.
9
Plate
Loosen the edges with a knife, slide the tart onto a plate, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g Gruyere cheese
- 1 cup100g almond flour
- 1.4 oz40g Parmesan cheese
- 22 eggs, beaten (for base)
- 2 tbsp2 tbsp butter, melted (for base)
- 22 medium onion
- 2 tbsp2 tbsp butter
- 22 eggs
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp fresh thyme leaves
- salt, to taste
- black pepper, to taste
- 1/4 tsp1/4 tsp nutmeg
