How to make a Keto Caramalised French Onion tart with Feta cheese - A Mother's Day treat!
#keto#french#tart
Happy Mother's Day to all the mum's out there in the big wide world!. Hope you are having a great day! This recipe is a simple one ,quick and easy and delicious. Great for brunch lunch or dinner!
Ingredients
Crust:
1 cup almond flour (100 g/ 3.5 oz)
1 cup + 2 tbsp finely grated Parmesan cheese or other Italian hard cheese (100 g/ 3.5 oz)
2 large egg whites (reserve yolks for filling)
pinch of sea salt
Filling:
2 onions, sliced (120 g/ 4.2 oz)
2 tbsp extra virgin olive oil (30 ml)
2 large eggs
2 large yolks
3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
pinch of salt and pepper
1 pack soft feta cheese (200 g/ 7.1 oz)
1/2 tsp chives/ thyme, with extra for garnish
Instructions:
Thinly slice the onions.
Heat the olive oil in a frying pan and add the onions. Cook over med-high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
Meanwhile, preheat oven to 190 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Place all crust ingredients into a bowl and combine well into a dough. Spray tart tins, or one large tin, with olive oil. Note that this dough can be a bit sticky with cooked, so spray tins well.
Place dough into tart tin and press out into the tins evenly, taking the time to make sure it is firm and even. Prick the bases with a fork and then place in the oven for 10 minutes. Sit aside to cool once they’re done and reduce the oven temp to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.
Spoon a layer of caramelised onion over the base of the tart, Using a small cup measure, fill the tart evenly with the cream mixture. Slice the feta cheese into even rounds and place on top of the onions.
Bake for 25 -30 minutes until just set. Remove and serve warm, topped with extra chives, you can store the tart in the refrigerator for 4 days.
Per slice 3.8gm carbs.
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Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée
Learn how to make a Tarte Flambée recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Alsatian Bacon & Onion Tart!
Tomato & Onion Tart, a delicious appetizer or an amazing side dish
Are you wondering what to have as an appetizer for this July 4th holiday, or for any gathering. This tart is amazing as an appetizer for as a side dish. Make it for your holiday gathering, church gathering, family reunion, or just as a side dish with your dinner. It will be a hit. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Rada Knives:
Ingredients:
8-10 roma tomatoes, sliced 1/2 inch thick
1 small onion. sliced 1/2 inch or less thick
salt & pepper to taste
2 Tbsp olive oil
1 Tbsp parsley, chopped
basil, optional
red pepper flakes, optional and to taste
4 oz garlic & herb goat cheese
1/2 cup parmesan cheese
1 cup shredded mozzarella cheese
1 package crescent roll dough
Directions:
Preheat oven to 375 degrees. Spray sheet pan with non-stick cooking spray. Set aside.
In a medium bowl, add sliced tomatoes, sliced onion, salt, pepper, olive oil, parsley, and basil if using. Combine well so all ingredients are distributed evenly.
Spread crescent roll dough in sprayed pan. Shingle tomatoes and onions in rows across and down on the dough until all of the dough is covered. Sprinkle with parmesan cheese, drop goat cheese in bits on top of tomatoes, and sprinkle with the mozzarella cheese on top.
Bake 20 - 25 minutes until dough is done and cheese has started to slightly brown. Let cool. Cut into squares and serve.
Escoffier style onion tart: The old fashion way of making pies and tart
This escoffier style onion tart is an absolute blast from the past. It uses a soubise puree as a filling (which is based of béchamel and pureed onions) which is then cooked in a pie crust and served Luke warm.
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INGREDIENTS:
400 grams of home made short crust pastry (or one roll of pre-made shortcrust pastry)
600 to 700 grams of finely sliced onions.
150 grams of butter (100 grams to cook the onions and the rest after adding the béchamel)
salt and pepper to correct the seasoning at then end
1 or 2 tablespoon of heavy whipping cream (double cream) 37% fat content
For the Bechamel:
60 grams butter (for the roux)
60 grams plain flour (for the roux)
500 ml whole milk (full cream)
1 teaspoons of salt
1 pinch of black pepper
2 or 3 pinches of grated of nutmeg
1 small bay leaf
Notes: the shortcrust has to be blind baked before it can filled with the béchamel mix.
to process the onions with the béchamel you will need a stick blender or food processor.
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Kitchen scales Us Oz and metric grams:
Measuring cups set:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
ALSATIAN ONION PIE
Here's a tasty treat created by Sara Moulton for Sara's Weeknight Meals.
flakey and crumbly puff pastry and a cheese and onion tart
Puff pastry / Goat's cheese and onion tarts. Laminating your own puff pastry is really satisfying, creating multiple layers of butter and dough which rises in the oven to produce the crumbliest, flakiest puff pastry will make you very happy. The versatility of puff pastry is surprising as well, use it as a pie top and while the top of crispy and flakey, the uder-side is all gooey and stick to your ribs lovely.
I use the puff pastry I make in this video for a light onion and goats cheese tart, you can also use it in desserts, canapes and so on. Give making your own puff pastry a go.
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Music by Jamie Pringle of Little Crazy
Puff pastry
Strong flour 150g / 5.3oz
Plain flour 150g / 5.3oz
Salt 1 pinch
Medium eggs 2
Cold water 100ml / 3.9 fl oz
Unsalted butter 250g / 8.8oz