Go Back
Gluten Free Sweet potato caramelised onion tart with goats cheese

Sweet Potato, Caramelised Onion, baby spinach, goats cheese and thyme tart (Gluten Free)

Servings 4

Ingredients

Pastry (1 large or 4 small)

  • 1 1/2 cup Gf Plain Flour
  • 1 tsp Xanthan Gum
  • 2 tsp Apple Cider Vinegar
  • 60 g Cold Butter
  • 2 Egg Yolk or 1 Whole Egg
  • 1/4 cup milk or cold water

Caramelised Onions

  • 500 g Brown Onions
  • 1 tbsp Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1/3 cup Brown Sugar

Filling

  • 1 Medium Sweet Potato roasted
  • 20 g Baby Spinach
  • 20 g Goats Cheese
  • 4 Eggs
  • 150 ml Cream
  • Salt and Pepper
  • 7 Sprigs fresh Thyme

Instructions

  • For Caramelised Onions: Heat a large non stick frying pan over medium heat.
  • Halve the onions from root to tip. Place cut side down and very finely slice from the shortest end. (to create half moon shapes).
  • Heat olive oil in pan on medium heat and cook off the onions, stirring until starting to brown and caramelise, approx. 10minutes.
  • Add the vinegar and brown sugar and stir until the sugar has dissolved and the mixture is bubbling. Reduce heat to medium low.
  • Cook stiring occasionally until all liquid has evaporated and absorbed, approx. 30minutes.
  • Allow to cool.
  • For Pastry: Combine flour, Xanthan Gum and butter in a food processor and whiz until fine breadcrumbs.
  • Add Egg and Vinegar and pulse until just combined.
  • Add the water/milk and pulse until barely incorporated.
  • Tip out and bring together to form a ball. Wrap in plastic and allow to rest in the fridge for 1 hour.
  • Oven preheated to 190c.
  • Roll out the pastry between 2 sheets of silicone paper until the correct size for the tart tin.
  • Place in tart shell and press into the corners. Line with silicone paper and place baking beads or dried beans to cover (this is to stop it puffing up)
  • Bake for 10-15 minutes until just cooked and pulling away from the sides of tin.
  • For Filling: Preheat oven to 180C
  • Combine Eggs and cream and the leaves of 3 sprigs of thyme and whisk to combine. Season with salt and pepper. (I use a pirex jug for this it’s easier to pour the egg mix out later on)
  • Place the tart tin on a flat tray (incase of leakage)
  • Put a thin layer of the onions in the base of the pastry shell.
  • Pile the remaining ingredients into the tart tin. (I like to pile it beyond the rim and have a mix of the ingredients showing)
  • Pour the egg mix in slowly. To help the egg mix settle gently shake the tin. Also pouring a few different positions also helps with coverage.
  • When filled place the tart into the preheated oven for 30-40minutes or until the egg mix has just set in the middle.
  • Garnish with fresh thyme sprigs and some more goats cheese.
  • Serve hot or cold.

Notes

  • If you prefer a shorter pastry (code for more flakey and rich) add more butter and reduce the amount of liquid.
  • Rolling the pastry between 2 sheets of silicone paper works best, but feel free to use which ever method your comfortable with.
  • Xanthan Gum is available from most major supermarkets, green grocers/deli, heath food shops and online.
  • The vinegar helps to add a smoothness to the pastry and also helps with elasticity.