Share:
Low Carb Red Onion & Goat’s Cheese Tart
Prep time:15 mins- Cook time:40 mins
Servings:6
Looking for a recipe to wow your guests with? Look no further than this low carb Red Onion & Goat’s Cheese Tart.
This low carb pastry base is a staple to have in your back pocket for when you need it, as it’s made using almonds rather than white flour, making it lower-carb and more nutritious (and tastier in our opinion). This recipe pairs it with the familiar festive flavours of sweet red onion and creamy goats cheese, which surely no one could say no to.
Nutrition facts(per serving)
Calories453
Protein19.6g
Fibre4.3g
Carbs5.4g
Fat38.8g
Ingredients
- 1 tbsp olive oil
- 1 large red onion, sliced
- 1 tbsp balsamic vinegar
- 250g almond meal
- 25g butter
- 1 large egg (for pastry)
- 1/2 tsp bicarb soda
- 1/2 tsp sea salt
- 5 large free range eggs (for filling)
- 100g full-fat yoghurt
- thyme (fresh or dried)
- 75g goat’s cheese
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6.
- Heat the oil in a pan (medium heat) and cook the onions until softening (about 5 minutes). Add the balsamic vinegar and cook until evaporated and caramelising. Remove the onions and set aside.
- Add the almond meal, butter, egg (for pastry), bicarb soda, and salt to a food processor and mix until combined - you can also do this by hand if you do not have a processor. The mix should stick together nicely when pressed.
- Press the dough into an approximately 35x10cm/14x4inch tart pan or equivalent; there is no need to roll this pastry, simply press into shape as evenly as you can. Ensure the pastry comes all the way up the sides.
- Cover the pastry in baking paper and add some pastry weights - dried beans or rice work well here too! Bake for 10 minutes.
- While baking, whisk together the remaining eggs, yoghurt, thyme, and season with salt and pepper.
- Remove the pie crust from the oven, remove the weights and discard the baking paper.
- Pour the egg mix into the tart, then spread the balsamic onions and goat’s cheese through the egg evenly. Bake for 20-25 minutes until golden and set.
- Allow to cool for 5-10 minutes before cutting and serving.
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
