Keto Goat Cheese Tarts with Caramelized Onion

Step 1Thinly slice the red onions.

Step 2Heat 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.

Step 3Add 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.

Step 4Meanwhile, 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.

Step 5Divide 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).

Step 6In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.

Step 7Spoon a layer of caramelised onion over the base of each tart, making sure to keep a small amount aside for garnish.

Step 8Slice the goat’s cheese into even rounds and place on top of the onions.

Step 9Using a small cup measure, fill each tart evenly.

Step 10Bake 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.