French · Dinner
Onion and Bacon Tart (Gluten-Free)
A single-portion open tart built on a gluten-free almond and rice flour crust, filled with slow-sweated onions, crisp bacon, egg custard and Gruyere. The crust stays crumbly and short while the filling turns silky and savoury, finished with a nutmeg edge and fresh chives.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
598Calories
22.8gProtein
48.9gFat
19.2gCarbs
5.6gSugar
3.8gFiber
891mgSodium
305mgChol
21.5gSat Fat
420mgPotassium
285mgCalcium
2.5mgIron
1.3mcgVitamin B12
4.8mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Whisk almond flour, rice flour and salt together, then rub in cold butter with fingertips until mixture resembles coarse crumbs.
2
Build
Sprinkle ice water over flour mixture and press into rough dough, flatten into disc, wrap and chill 20 minutes.
3
Blind-bake
Press dough into 5-inch tart pan, prick base with fork and bake at 375F for 12 minutes until edges are pale gold.
4
Fry
Cook bacon over medium heat for 4 minutes until fat renders and edges crisp, then lift onto plate with slotted spoon.
5
Sweat
Add onion to rendered bacon fat over medium-low heat and cook 12 minutes, stirring occasionally, until soft and pale gold.
6
Whisk
In a bowl, whisk egg, heavy cream, whole milk, nutmeg and black pepper together until smooth and pale.
7
Build
Scatter bacon and onion over blind-baked shell, pour egg mixture over top and scatter Gruyere across surface.
8
Bake
Bake at 375F for 20 minutes until custard is set with slight wobble in center and top is golden.
9
Rest
Cool tart in pan 5 minutes so custard fully sets before lifting out.
10
Plate
Slide tart onto plate, scatter fresh chives over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g bacon
- 1 1/3 cup200g onion
- 22 large eggs
- 1/2 cup120ml heavy cream
- 4 tbsp60ml whole milk
- 2 oz56g Gruyere cheese
- 1 cup100g almond flour
- 4 tbsp30g rice flour
- 4 tbsp56g butter
- 2 tbsp30ml ice water
- 1/4 tsp1/4 tsp nutmeg
- 2 tsp2 tsp fresh chives
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
