May 6, 2021

Gluten Free Onion Tart

Name: Gluten Free Onion Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 3 medium or 2 large white or yellow onions (skin removed and thinly sliced, preferably using a mandoline); Kosher salt and ground White pepper (to season onions (use black pepper if you don't have white pepper in your spice rack)); 2 teaspoons thyme (or rosemary) (preferably fresh and chopped); 2-3 tablespoons parmesan cheese (freshly grated, divided); 1 frozen gluten free pie crust (defrosted (See NOTES section below for crust options), I use Whole Foods brand); 5-6 anchovy filets (oil-packed, optional)

Gluten Free Onion Tart is a superb combination of sweet, salty, and savory all housed in a flaky, buttery gluten free crust. In my opinion, onions make everything taste better. And whether or not you choose to add anchovies (which I HIGHLY recommend), the tart is simply delish.

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Onion Prep

Slice onions thinly, preferably using a Mandoline. Then heat a large, non-stick pan over medium heat and add olive oil and then onions. Stir occasionally until onions become tender and translucent (approx. 5-7 minutes),

season caramelized onions with salt, white pepper, and thyme

Then raise the heat to medium-high and continue cooking until onions are caramelized and browned, approx 7-8 additional minutes. Total cook time, 12-15 minutes. Season onions with salt, pepper, and thyme.

Gluten Free Pie Crust & Assembly

Gluten Free pie crusts are available in the freezer section of many markets. I like the Whole Foods gluten free pie crust because it is buttery and thick. For a more homemade appearance, carefully transfer the pie crust before it’s totally defrosted to one of your own pie dishes. For either version, use a fork to poke holes in the bottom of the crust and then sprinkle 1 tablespoon of parmesan on the bottom of the crust.

Transfer onions to the pie crust and spread evenly. If using anchovies, arrange them on top of the onions like the spokes of a wheel. Then sprinkle remaining 1-2 tablespoons of parmesan on top. If desired, crimp the edges over the onions for a more free-form look (as shown in the photo of the left).

Gluten Free Onion Tart

Bake Gluten Free Onion Tart for 20 minutes, until pie crust and parmesan have browned. Serve warm or at room temperature and slice into wedges using a pie cutter.

Print Recipe

Gluten Free Onion Tart

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Brunch

Cuisine: French

Keyword: anchovies, gluten free, gluten free piecrust, Onions, parmesan, sauteed onions, thyme, white pepper, whole foods market

Servings: 8 slices

Author: GFchow @ gfchow.com

Equipment

Mandoline (optional)

Ingredients

2 tablespoons olive oil
3 medium or 2 large white or yellow onions skin removed and thinly sliced, preferably using a mandoline
Kosher salt and ground White pepper to season onions (use black pepper if you don't have white pepper in your spice rack)
2 teaspoons thyme (or rosemary) preferably fresh and chopped
2-3 tablespoons parmesan cheese freshly grated, divided
1 frozen gluten free pie crust defrosted (See NOTES section below for crust options), I use Whole Foods brand
5-6 anchovy filets oil-packed, optional

Instructions

Preheat oven to 425 on Bake setting.
Heat a large, non-stick pan over medium heat and add olive oil and then onions. Stir occasionally. Once onions become tender and translucent (approx. 5-7 minutes), raise the heat to medium-high and continue cooking until onions are caramelized and browned, approx 7-8 additional minutes. Total cook time, 12-15 minutes.
Season onions with salt, pepper, and thyme.
Using a fork, pierce the bottom of the pie crust all over. Sprinkle 1 tablespoon parmesan on bottom of the crust.
Then transfer onions to the pie crust and spread evenly. If using anchovies, arrange them on top of the onions like the spokes of a wheel. Sprinkle remaining 1-2 tablespoons of parmesan on top and crimp edges of pie crust if desired. Bake for 20 minutes, until pie crust and parmesan have browned.
Serve tart warm or at room temperature and slice into wedges or let everyone cut his/her own slice.

Notes

For a more homemade appearance, carefully transfer the pie crust before it’s totally defrosted to one of your own pie dishes. If desired, you can also crimp the edges over the onions for a more free-form look.

If you’re not gluten free, use any pre-made crust or make your own pie crust.

The best way to resolve whether to make this tart with or without anchovies is to make two…one with anchovies and one without. Now everyone will be happy!

Many markets sell gluten free pie crusts. I use Whole Foods brand because it’s a nice thick, buttery gluten free crust.

Recipe from the Artist’s Table cookbook with modifications made by me.

If you like this recipe, you may also like these other GFchow recipes. Raspberry Baked Brie, Citrus Dill Gravlax, and Smashed Thyme Potatoes with Aioli and Balsamic Syrup.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.