A delicious healthy take on this classic french dish which is free from: gluten and grains and suitable for the Specific Carbohydrate Diet (SCD).
1 hour 15 minutes
1 hour 15 minutes
For the crust:
4 cups (600g)Blanched Almond Flour
4 tablespoonsButter, melted
1/2 teaspoonSea salt
2Free range eggs, beaten
For the onion layer:
4Red onions, large
4White onions, large
2 tablespoonsExtra virgin olive oil
8Free range eggs, beaten
1/2 cup (120g)SCD Yoghurt or natural yoghurt if you are not following SCD
4 cups (400g)Grated mature/vintage cheddar
1 tablespoonFresh thyme, to garnish (optional)
Extra virgin olive oil (for greasing)
To tasteSea salt
To tasteBlack pepper
Chop the onions, first in halves then into slices as shown. Place a saucepan or iron skillet on a medium heat and add the butter and olive oil. Once the butter has melted, add the onions.
Sauté for ten minutes on a medium heat until the onions soften then reduce to a low heat and continue to cook for a further 20 minutes. Stir frequently so they don’t stick to the bottom of the pan. Season lightly with sea salt and black pepper.
Meanwhile, preheat the oven to : 160°C Fan, 180°C electric, 350°F or gas mark 4 and make the pastry.
In a blender, combine all the crust ingredients. Grease a large rectangular baking dish well with olive oil, then line it with parchment paper and press it down.
Press the crust into the baking dish with a fork and spoon until even and smooth. Bake for 20 minutes.
Meanwhile, prepare the tart filling by mixing the eggs and yoghurt well in a bowl. Season lightly with sea salt and black pepper.
Remove the pastry from the oven once cooked and sprinkle roughly one quarter of the cheese on the crust. Next, add most of the onions in a layer over the cheese keeping about four tablespoons aside for the top of the tart.
Next, pour the egg and yoghurt mixture on top followed by the rest of the cheese.
Finish the tart by spreading out the onions you kept aside. Sprinkle the thyme on top of the onions. Bake for 45 minutes.