Onion Tart with Gluten-Free Pastry Crust – Basic Ingredients in a Delicious Form
There are so many different types of tarts! It would be probably difficult to find somebody who doesn’t have at least one favourite.
A sweet tart can be an incredible ending to a meal, but a savoury one can be a meal on its own. And there are possibly endless combinations of ingredient fillings for those different tarts.
The below recipe for Onion Tart with a gluten-free pastry uses simple ingredients. They can probably be easily found in most fridges or cupboards. And this is an excellent advantage of this dish from the beginning.
Additionally, if you have in your freezer ready-to-use pastry (I sometimes make a double portion and keep half of it for later), this Onion Tart can be your saviour when there is simply a lack of time or dinner ideas.
And the fact that it is delicious is just another advantage.
A Solution for A Gluten-Free Pastry Crust
The crust for this tart is gluten-free as I used a soya, corn and rice flour combination instead of wheat flour. However, naturally, you can use the same amount of regular flour (a total of 175g) for this recipe.
The gluten-free version is a bit harder to handle before baking as it breaks easily. But I think that the addition of Parmesan cheese makes it look and taste almost like the standard (gluten) pastry once it is baked.
Onion Tart with Gluten-Free Pastry Crust
Ingredients
Pastry:
- 55 g soya flour
- 60 g cornflour
- 60 g rice flour
- 0.25 tsp salt
- 75 g butter diced
- 50 g Parmesan cheese grated
- 1 egg
Filling:
- 5 onions sliced
- 1 tbsp rapeseed oil
- 3 eggs
- 150 ml single cream
- 0.5 tsp sugar
- 50 g Gouda cheese
- 0.5 tsp Dijon mustard
- 1 tsp salt
- pepper
Instructions
- Mix the three types of flour and salt; put into a food processor, add the butter and process until it resembles fine crumbs.
- Add the Parmesan cheese and egg and process until everything starts coming together.
- Make into 2 balls (or 1 if you are making one bigger tart), wrap in a cling film and put into a fridge for at least 30 minutes.
- Heat the oil in a frying pan, add the sliced onions and fry on medium-low heat for 15-20 minutes occasionally stirring to make sure the onions are golden but not burnt. Towards the end of this process, add the seasoning: sugar, 0.5 tsp salt and pepper – according to your taste.
- Preheat an oven to 200 Celsius degrees (no fan).
- From a baking paper cut 2 circles (or 1, if you are making one larger tart) the same size as bottoms of loose-bottom tart tins, put the circles into tins. I used two 18 cm diameter tins, but for this recipe, they could be replaced with one 25-26 cm diameter tin.
- Roll the pastry thinly and transfer each one into the tins. Since it is a gluten-free version of pastry, it won’t be elastic and may break, so you have to be careful when you move it around. If it breaks, you can combine the pieces with your fingers. If you have time, put the raw tart in the fridge again while you wait for the oven to get hot.
- Line the pastry with baking paper, put baking beans on top and blind bake in the hot oven for 10 minutes. Remove the paper and beans and bake for 5 minutes more.
- In a bowl, beat together the eggs, cream, 0.5 tsp salt, mustard and pepper; add the grated Gouda cheese and stir.
- Divide the fried onion into the two baked pastry cases, spread it and pour the egg mixture.
- Bake the tarts at 160 Celsius degrees (fan oven) for 20-25 minutes until the filling is set and golden. For one bigger tart extend the baking time by 5 minutes.
Nutrition
Related Recipes:
Double Chocolate Tart With Chocolate Fudge And Gluten Free Crust
