French · Dinner
Onion and Cheese Tart (Gluten-Free)
A crisp gluten-free almond-flour tart shell holds slow-cooked caramelized onions folded into a creamy Gruyère and egg custard, baked until golden and lightly set. Serve warm or at room temperature with a small arugula salad and lemon on the side.
$4
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
752Calories
24.1gProtein
62.8gFat
22.4gCarbs
7.2gSugar
5.9gFiber
1453mgSodium
547mgChol
28.5gSat Fat
520mgPotassium
530mgCalcium
2.9mgIron
1.3mcgVitamin B12
6.2mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
gluten-free
Instructions
1
Prep
Mix almond flour and salt in a bowl, work in cold butter until the texture resembles coarse sand, stir in egg yolk until soft dough forms.
2
Chill
Press dough into a 5-inch tart pan up the sides and chill in the fridge for 15 minutes until firm.
3
Blind-bake
Bake the chilled crust at 375°F for 10 minutes until the edges are dry and pale gold.
4
Sweat
Melt remaining butter with olive oil over medium-low heat, add onion, and cook 20 minutes, stirring occasionally, until deeply golden and jammy.
5
Whisk
In a bowl, whisk the eggs with cream, salt, black pepper, nutmeg, and thyme until smooth and pale yellow.
6
Build
Scatter caramelized onion over the crust base, pour custard mixture over top, and sprinkle with Gruyère.
7
Bake
Bake at 375°F for 20 minutes until the custard is puffed and just set with a slight wobble in the centre.
8
Rest
Let the tart stand in the pan for 5 minutes so the custard finishes setting and slices cleanly.
9
Plate
Slide the tart onto a plate, cut into wedges, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2/3 cup80g almond flour
- 4 tbsp56g butter, divided
- 22 egg yolk
- 1 tsp1 tsp salt, divided
- 22 medium onion (300g)
- 2 tsp2 tsp olive oil
- 44 eggs
- 6 tbsp90ml heavy cream
- 3.6 oz102g Gruyère cheese
- 1/2 tsp1/2 tsp fresh thyme leaves
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
