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So, you guys know that I’m happily married, right? But let me tell you, if I could marry a food item, my husband would be out on the street and this beautiful little round of grain-free deliciousness would be my one true love.
I’m not going to lie, it’s a little bit fiddly, but only a little bit I promise. The creaminess of the filling, against the sweet of the onion and the tang of the goat’s cheese is just perfection.
Try it, tell me that you wouldn’t spend the rest of your life with it. Enjoy!
Hands-on Overall
Serving size 1/2 small tart
Nutritional values (per 1/2 small tart)
Net carbs3.8 grams
Protein15.5 grams
Fat29.4 grams
Calories345 kcal
Calories from carbs 4%, protein 18%, fat 78%
Total carbs5.3 gramsFiber1.5 gramsSugars2.6 gramsSaturated fat12.9 gramsSodium399 mg(17% RDA)Magnesium48 mg(12% RDA)Potassium177 mg(9% EMR)
Ingredients (makes 1 regular tart, or 4 smaller tarts)
Crust:
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 cup + 2 tbsp finely grated Parmesan cheese or other Italian hard cheese (100 g/ 3.5 oz)
- 2 large egg whites (reserve yolks for filling)
- pinch of sea salt
Filling:
- 2 small red onions, sliced (120 g/ 4.2 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 2 tbsp Swerve or Erythritol (20 g/ 0.7 oz)
- 2 large eggs
- 2 large yolks
- 3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
- pinch of salt and pepper
- pinch of nutmeg
- 1 pack soft goat’s cheese (200 g/ 7.1 oz)
- 1/2 tsp fresh thyme, with extra for garnish
Instructions
- Thinly slice the red onions.
- Heat the olive oil in a frying pan and add the onions. Cook over med-high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
- Add the balsamic vinegar, the Swerve and the thyme and reduce heat to medium-low. Cook, stirring occasionally, until the onions are reduced down into a rich, sweet base.
- Meanwhile, preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Place all crust ingredients into a bowl and combine well into a dough. Spray four individual tart tins, or one large tin, with olive oil. Note that this dough can be a bit sticky with cooked, so spray tins well.
- Divide the dough between 4 mini tart pans (12 cm /5 inch each), or up to 8 smaller mini tart pans, and press out into the tins evenly, taking the time to make sure it is firm and even. (You can also use a regular 23 cm/ 9 inch pan.) Prick the bases with a fork and then place in the oven for 10 minutes. Sit aside to cool once they’re done and reduce the oven temp to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.
- Spoon a layer of caramelised onion over the base of each tart, making sure to keep a small amount aside for garnish.
- Slice the goat’s cheese into even rounds and place on top of the onions.
- Using a small cup measure, fill each tart evenly.
- Bake for 25 minutes until just set. Remove and serve warm, topped with extra thyme and a spoonful of caramelised onion (half of a small tart or eighth of a large tart). Store covered, in the refrigerator for 4 days.
Goat Cheese Tarts with Caramelized Onion
Step by Step
Ingredients
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 cup + 2 tbsp finely grated Parmesan cheese or other Italian hard cheese (100 g/ 3.5 oz)
- 2 large egg whites (reserve yolks for filling)
- pinch of sea salt
- 2 small red onions, sliced (120 g/ 4.2 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 2 tbsp Swerve or Erythritol (20 g/ 0.7 oz)
- 2 large eggs
- 2 large yolks
- 3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
- pinch of salt and pepper
- pinch of nutmeg
- 1 pack soft goat’s cheese (200 g/ 7.1 oz)
- 1/2 tsp fresh thyme, with extra for garnish
Instructions
- Thinly slice the red onions.
- Heat the olive oil in a frying pan and add the onions. Cook over med-high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
- Add the balsamic vinegar, the Swerve and the thyme and reduce heat to medium-low. Cook, stirring occasionally, until the onions are reduced down into a rich, sweet base.
- Meanwhile, preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Place all crust ingredients into a bowl and combine well into a dough. Spray four individual tart tins, or one large tin, with olive oil. Note that this dough can be a bit sticky with cooked, so spray tins well.
- Divide the dough between 4 mini tart pans (12 cm /5 inch each), or up to 8 smaller mini tart pans, and press out into the tins evenly, taking the time to make sure it is firm and even. (You can also use a regular 23 cm/ 9 inch pan.) Prick the bases with a fork and then place in the oven for 10 minutes. Sit aside to cool once they’re done and reduce the oven temp to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.
- Spoon a layer of caramelised onion over the base of each tart, making sure to keep a small amount aside for garnish.
- Slice the goat’s cheese into even rounds and place on top of the onions.
- Using a small cup measure, fill each tart evenly.
- Bake for 25 minutes until just set. Remove and serve warm, topped with extra thyme and a spoonful of caramelised onion (half of a small tart or eighth of a large tart). Store covered, in the refrigerator for 4 days.
Nutrition (per serving, 1/2 small tart)
Calories345kcal
Net Carbs3.8g
Carbohydrates5.3g
Protein15.5g
Fat29.4g
Saturated Fat12.9g
Fiber1.5g
Sugar2.6g
Sodium399mg
Magnesium48mg
Potassium177mg
Detailed nutritional breakdown (per 1/2 small tart)
| Total per 1/2 small tart |
| 3.8 g | 15.5 g | 29.4 g | 345 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Parmesan cheese |
| 0.4 g | 4.5 g | 3.2 g | 49 kcal |
| Egg white, fresh |
| 0.1 g | 0.9 g | 0 g | 4 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Egg yolk, fresh |
| 0.2 g | 0.7 g | 1.1 g | 14 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.4 g | 8.6 g | 82 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Goat cheese, fresh (soft) |
| 0 g | 4.6 g | 5.3 g | 66 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
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