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An image showing an Onion Tart with Gluten-Free Pastry Crust in a black plate, on a wooden board, on a black-and-white striped towel, on a wooden floor.

Onion Tart with Gluten-Free Pastry Crust

Agnieszka Weiner
A tart made from store-cupboard ingredients, on a gluten-free pastry crust.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Main Dish
Cuisine French
Servings 8 people
Calories 331 kcal

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

Serving: 1portionCalories: 331kcalCarbohydrates: 23gProtein: 11gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 134mgSodium: 632mgPotassium: 344mgFiber: 2gSugar: 4gVitamin A: 637IUVitamin C: 5mgCalcium: 177mgIron: 1mg
Keyword gluten free pastry crust, onion tart
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