Onion Tart with Gluten-Free Pastry Crust – Basic Ingredients in a Delicious Form
There is such a huge variety of tart dishes that probably it would be difficult to find somebody who doesn’t have at least one favourite. A sweet tart can be an increadible ending to a meal, but a savoury tart 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 ingredients that can be easily found in probably everybody’s fridges or cupboards and this is a great 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.
The crust for this tart is gluten-free as I used a soya, corn and rice flour combination instead of wheat flour but naturally, you can use the same amount of regular flour (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 an 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
A tart made from store-cupboard ingredients, on a gluten-free pastry crust.
Mix together 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 a medium-low heat for 15-20 minutes stirring occasionally 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 together with your fingers. If you have time, put the raw tart to 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 in 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.