Onion and Rosemary Tart (grain free)
Onion and Rosemary Tart (grain free) takes roughly 1 hour from beginning to end. This recipe serves 4. For $2.6 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 630 calories, 21g of protein, and 50g of fat per serving. 267 people have tried and liked this recipe. A mixture of salt, gruyere cheese, yellow onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Seasonal and Savory. Overall, this recipe earns a good spoonacular score of 49%. Similar recipes include No Bake Peanut Butter & Jelly Tart (Gluten Free, Grain Free, Refined Sugar Free + Vegan), Crisp Rosemary Parmesan Flatbread with Arugulan and Almonds | Gluten Free and Grain Free, and Stone Fruit Tart with Almond Crust (sugar free and grain free).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups almond flour
3 tablespoons butter, melted
1 egg
1 tablespoon chopped, fresh rosemary
¼ teaspoon ground white pepper
½ cup shredded gruyere cheese
2 tablespoons olive oil
½ teaspoon salt (or to taste)
1 tablespoon sherry vinegar
2 pounds of yellow onions (4-5 medium)
Equipment:
frying pan
oven
springform pan
tart form
Cooking instruction summary:
Peel the onions and slice them fairly thin. In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook them until they are golden and reduced in volume by about half–this will take about 20-25 minutes. Stir them occasionally for the first half of cooking time, and more frequently during the last five minutes of cooking time.When the onions are golden, stir in the rosemary, salt, white pepper, and vinegar.Preheat the oven to 375 degrees. For the crust, stir together the almond flour, salt, rosemary, and gruyere cheese. Add in the melted butter and egg and stir until the mixture comes together as a dough.Spray a 10-or-12-inch springform pan (a tart pan or a regular cake pan will work) with some cooking spray to coat. Press the dough evenly over the bottom of the prepared pan, and slightly up the edge. Pile on the onions and spread them out. Bake for 25 minutes, or until the tips of the onions are getting dark brown.Serve hot or at room temperature.
Step by step:
1. Peel the onions and slice them fairly thin. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the onions and cook them until they are golden and reduced in volume by about half–this will take about 20-25 minutes. Stir them occasionally for the first half of cooking time, and more frequently during the last five minutes of cooking time.When the onions are golden, stir in the rosemary, salt, white pepper, and vinegar.Preheat the oven to 375 degrees. For the crust, stir together the almond flour, salt, rosemary, and gruyere cheese.
3. Add in the melted butter and egg and stir until the mixture comes together as a dough.Spray a 10-or-12-inch springform pan (a tart pan or a regular cake pan will work) with some cooking spray to coat. Press the dough evenly over the bottom of the prepared pan, and slightly up the edge. Pile on the onions and spread them out.
4. Bake for 25 minutes, or until the tips of the onions are getting dark brown.
5. Serve hot or at room temperature.
Nutrition Information:
covered percent of daily need
