French · Dinner
Onion and Cheese Tart (Low-Calorie)
A single-serving French onion tart built on a thin whole wheat crust, filled with slow-sweated onions, light egg custard and modest Gruyère cheese. Baked until set and lightly golden, it delivers classic onion-tart flavour with reduced butter for a lighter plate.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
387Calories
16.7gProtein
21.6gFat
29.8gCarbs
8.2gSugar
4.9gFiber
712mgSodium
231mgChol
11.8gSat Fat
420mgPotassium
560mgCalcium
2.4mgIron
1.6mcgVitamin B12
6.5mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Rub 1 tsp olive oil into whole wheat flour with salt until breadcrumb texture, stir in water, bring together into dough. Chill 10 minutes.
2
Roll
Roll dough on floured surface, press into 5-inch tart tin, trim edges.
3
Blind-bake
Prick base with fork, line with parchment and baking beans. Bake at 200C for 12 minutes until edges pale gold.
4
Sweat
Heat 1 tsp olive oil over medium-low. Add onions and fresh thyme, sweat 15 minutes, stirring occasionally, until soft and lightly caramelized.
5
Whisk
Whisk together egg, reduced-fat milk, salt and pepper until evenly combined.
6
Build
Scatter sweated onions over blind-baked base, sprinkle Gruyere, pour egg mixture on top.
7
Bake
Bake at 190C for 20 minutes until custard is just set with slight wobble in center and top is golden.
8
Rest
Let tart rest in tin for 5 minutes so custard finishes setting.
9
Plate
Slide tart onto plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g Gruyere cheese
- 90g90g whole wheat flour
- 4 tsp4 tsp olive oil
- 500g500g onion
- 22 small eggs
- 90ml90ml reduced-fat milk
- 2 tsp2 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
