Gluten-free caramelised onion and thyme tarts
Discover a delectable Gluten-Free Caramelised Onion and Thyme Tarts recipe: crisp, buttery crusts filled with a savory blend of caramelised onions, fresh thyme, and creamy ricotta cheese. Perfect for parties, snacks, or an elegant appetizer!
- 20 Mar 2025
- Cook time 40 min
- Prep time 60 min
- 16 Servings
- 8 Ingredients
These gluten-free caramelised onion and thyme tarts are a delightful combination of sweet, savoury, and aromatic flavours. Perfect for a cozy brunch or as an elegant appetizer, this recipe uses a blend of rich ricotta cheese and buttery pastry, complemented by the sweetness of caramelised onions and the fresh scent of thyme.
Ingredients:
Instructions:
- In a large bowl, combine the gluten-free flour and butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse breadcrumbs.
- Beat the egg and add it to the flour mixture. Mix thoroughly until the dough starts to come together.
- If the dough feels too dry, add a tablespoon of water and mix again until it forms a cohesive dough.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
- While the dough is chilling, peel and thinly slice the onions.
- Heat a skillet over medium heat and add a small amount of butter or oil.
- Add the onions to the skillet and cook slowly, stirring occasionally, for about 15-20 minutes or until they become golden brown and caramelized.
- Add the vinegar and fresh thyme to the skillet, stir well, and cook for an additional 2-3 minutes until the liquid is mostly evaporated. Remove from heat and set aside.
- In a medium bowl, combine the ricotta cheese with a pinch of salt and freshly ground black pepper. Mix until smooth and well combined.
- Preheat your oven to 350°F (175°C).
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into small circles using a cookie cutter or the rim of a glass, slightly larger than your tart pans or muffin tin cups.
- Press the dough circles into the tart pans or muffin tin cups, ensuring they cover the bottom and sides evenly.
- Spoon a small amount of the ricotta mixture into each tart shell, spreading it evenly.
- Top the ricotta mixture with a spoonful of caramelized onions.
- Place the filled tart pans or muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Allow the tarts to cool slightly before removing them from the pans.
- Garnish with additional fresh thyme if desired.
- Serve warm or at room temperature.
Tips:
- Ensure all your ingredients are gluten-free, particularly the all-purpose flour.
- Caramelise the onions slowly on low heat for the best depth of flavor.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Use a fork to prick the pastry base before adding the filling to prevent it from puffing up during baking.
- For a twist, add a sprinkle of grated parmesan cheese on top of the tarts before baking.
Once baked to golden perfection, these gluten-free caramelised onion and thyme tarts offer a deliciously flaky pastry with a rich, savory filling. They are perfect for serving at gatherings or enjoying as a special treat. Whether you’re gluten-sensitive or simply love flavorful dishes, these tarts are sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 66 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 4.14g | 3% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.89g | 2% |
| Sugar 1.30g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 3.98g | 13% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 16mg | 3% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.05mg | 3% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 1.64mg | 2% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.72ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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