Gluten Free Caramelized Onion Tart

Caramelized Onion Tart

Caramelized Onions

How I looove caramelized onions. That’s why I made this tart with only caramelized onions to really do them justice. It’s so nice and sweet. You can have it with a big salad or have it be part of a bigger breakfast/brunch during the weekend. All I can tell you is that you won’t have enough of it. After I made this the boyfriend told me we need to add this to the regular rotation of dishes. I made this before we hit the road for out Italian road trip and it was perfect during our lunch time break on the parking lot alongside the German highway.

To caramelize the onions, you need patience. It takes about 40 minutes on the stove but it needs constant attention. I like to use this time to put away the dishes from the dishwasher and wash other things by hand. Every few plates I give it another stir and go back to washing. That way I’m in the kitchen staying close to the pan to see what is happening and optimizing my time there in the kitchen. I have also used the slow cooker method before. Which is to place the onions in the slow cooker for 8 hours but you have to stir every 2 hours. I would much rather just do it on the stove. It is totally worth it once you take your first bite of the caramelized tart. Tart has also been approved by the neighbors!


Andrea’s Perfect Gluten Free Crust

One of the earlier recipes Andrea posted was this spinach quiche. The best part of that recipe was her gluten free crust recipe. Which I have now used for the rustic plum galette and now this onion tart. It’s just the perfect crust recipe. It has the perfect crumble to it and tasted delicious.

And like it says in the instructions don’t worry about breaking the dough when transferring to a pie dish. I have yet to master an easy way of doing this. It will break and it will fall apart. But because it’s so soft you can easily patch it back together with your fingers. It might not look the prettiest, but the inside is going to be covered with filling anyways. There won’t be anyone looking at the inside of your tart.

Caramelized Onion Tart

Prep Time35 mins
Cook Time1 hr 40 mins
Total Time2 hrs 15 mins
Author: Kyara


Caramelized Onion Tart

  • 1.2 kg onion sliced
  • 2 tbsp butter or ghee
  • 3 large eggs
  • 200 ml almond cooking cream
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1/3 cup grated cheese

Andrea’s Gluten Free Crust Recipe

  • 200 gram blanched almond flour
  • 60 gram tapioca flour
  • 50 gram cold butter or ghee if you eat lactose free
  • ¼ tsp sea salt
  • 1 large egg
  • 2 tbsp ice cold water


Andrea’s Gluten Free Crust Recipe

  • Preheat the oven to 180°C.
  • Mix the almond flour, tapioca and salt in a big bowl.
  • Add the cold butter and crumble with the flour, mix very quickly by hand until it's roughly the size of peas. You have to work fast as to not overwork the dough.
  • Add eggs and mix quickly until combined.
  • Add the ice-cold water and knead the dough into a ball.
  • Sprinkle the dough with a bit of tapioca flour and slightly push it in. Place the dough between two pieces of baking papers.
  • Roll it out into a bit bigger circle than your pie dish.
  • Grease the pie dish with a bit of butter (ghee or coconut oil) and sprinkle with tapioca flour.
  • Transfer the dough to the prepared pie dish. It's not easy but do not worry if the dough breaks or tears, you can push the dough back together by hand into the dish. Press the dough up the sides of the pan too.
  • Lay one piece of baking paper to the top of the dough and fill with dry beans or pie weights. I use ceramic pie weights. The pie weights ensure the dough doesn't rise while baking.
  • Bake it for 10 minutes. This process is called blind-baking.
  • Remove the pie weights and the baking paper, and bake it for another 5 minutes.

Caramelized Onion Filling

  • I used a mandolin to slice all the onions. It’s faster and ensures equal thickness.
  • Heat up butter or ghee in a large pan and add sliced onions.
  • Cook on medium-high for 10 minutes, while regularly stirring so it doesn’t burn and stick to the bottom.
  • Lower heat and keep cooking for another 30 minutes on low, while stirring every few minutes. The onion will slowly start caramelizing.
  • While the onion cools down a bit mix the eggs, almond cream, salt, pepper and half of the cheese portion in a bowl. Whisking everything together.
  • Add the caramelized onions to the bowl and mix together.
  • If working with a removable pie pan, place the pan on a baking sheet before pouring contents in it.
  • Sprinkle the rest of the cheese on top and transfer to oven for 40-45 minutes.
  • Remove from oven and allow to cool down for a few minutes before slicing into it. Enjoy either warm or cold.