I’m a big fan of onions. Big. HUGE. Though I can’t bite into them like George Costanza can, I put eat them with nearly everything – in my omelettes, in my salads, in my soups… I would eat them for dessert but I’m not that crazy. One thing I do love is carmelized onions for that really sweet and natural taste. This recipe was inspired by a post I recently saw where I just loved the pictures. So I tried to make it more paleo friendly. I think you’ll enjoy the chestnut flour crust because it adds a slightly sweet flavor to it. Hope you like!
Makes 4 servings
For the crust:
1 cup chestnut flour
1/3 almond flour
For the filling:
2 red onions
1 medium sweet onion
3 tablespoon olive oil
1/2 teaspoon balsamic vinegar
grated Gruyere cheese (optional)
salt and pepper
For the filling: Peel and slice your onions. I sliced mine very thin because I wanted the mix of onions to blend well together. Feel free to use any type of onion – I’m a sucker for red onions so I put more of that in than anything.
In a large pan, heat the olive oil on high heat. Once the pan is hot, add the onions and stir for 5-10 minutes until all of the onions have softened up. Reduce heat to medium and cook the onions for another 30 minutes, stirring occasionally until the onions have softened dramatically and are well browned. Then add the balsamic vinegar and cook for another 10 minutes, until all of the onions are completely caramelized. Remove from heat.
Before you make the crust, preheat your oven to 350 degrees.
For the crust: in a medium sized bowl, add your flours and egg together. Hand mix until you have a dough-like consistency. (It will be a bit tougher/harder than your typical dough but that’s expected – you’re using nut flours!). Place the dough on a large piece of parchment paper. Get your rolling pin out and roll the dough until the crust is about 1/8″ thick. Then place your sauteed onions in the center of the dough – leaving enough room on the sides so you can roll up the tart. Grate some gruyere cheese on top of the onions.
With the parchment paper, fold up the edges of the crust leaving some of the onions exposed in the center (see picture). I find that the parchment paper allows me to create the hexagon shape of the tart much easier than if I use my hands. And the flour is much harder to work with and less malleable than typical dough. So use that parchment paper!
After you’re done folding the tart sides over, grate more of the gruyere cheese on top if you want. Pop in the oven for 15-20 minutes and voila! You have a paleo onion tart. Perfect for brunch or a decadent snack.