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Gluten-free caramelised onion and thyme tarts
Gluten-free caramelised onion and thyme tarts
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Impress your guests with these fabulous tarts for any occasion!
Ingredients:
  • 3 eggs, lightly beaten
  • 250g fresh reduced-fat ricotta cheese
  • 25g butter
  • 3 medium brown onions, halved, sliced
  • 50.00 ml red wine vinegar
  • 2 tsp fresh thyme leaves
  • 500.00 ml gluten-free plain flour
  • 150g butter, chilled, chopped pinch salt
  • 40.00 gm chilled water
Instructions:
  • Prepare pastry by blending flour, butter, and salt until it forms fine breadcrumbs. Then, add egg and water and blend until the mixture comes together. Transfer the dough onto a lightly floured surface, knead until smooth, adding more flour if needed. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 10 minutes.
  • Divide the pastry into 8 portions. Roll one portion between two sheets of baking paper until it's 1cm thick. Use it to line a 2cm-deep, 10cm loose-based fluted flan tin. Repeat with the rest of the pastry and tins. Chill for 30 minutes until firm.
  • Preheat your oven to 190°C/170°C fan-forced and place a large baking tray inside. Line pastry cases with baking paper, fill them with ceramic pie weights or uncooked rice, then place the tins on the hot baking tray. Bake for 10 minutes, remove the paper and weights or rice, and bake for another 10 minutes until golden.
  • Lower the oven temperature to 180°C/160°C fan-forced. Combine eggs and ricotta in a bowl until smooth. Season with salt and pepper. Fill pastry cases with the mixture. Bake for 20 minutes or until the mixture is puffed and set.
  • Melt butter in a saucepan over low heat until sizzling. Stir in onion and cook for 15 to 20 minutes until soft. Add vinegar and half the thyme, stirring for 30 seconds until well combined. Transfer the flavorful mixture to a bowl.
  • 1. Cover tarts with onion mixture, sprinkle with the rest of the thyme, and season with salt and pepper. Serve.

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