(Be sure to check out the progress photos at the end of this post)
I did take two years of French in high school, but in terms of knowing how to cook French food I’m not exactly an expert. When I found out about this months theme for Go Ahead Honey Its Gluten Free; ‘Ooh La La Bastille Day’, I wasn’t sure what to do. How do you make French food (traditionally know for its bread, cheese, and sweets) without gluten, dairy, or sugar? I was pretty stumped. So I looked around at traditional recipes and almost went for french onion soup. But I was afraid that might be too easy. So I went with the French Onion Tart, which is typically with heavy cream and cheese.
Instead of using anything to replace the cheese, I used bits of potato. The texture is remarkable. If really feels like you’re biting into a pie filled with cheese; I couldn’t believe it! I’ve been gobbing this up like nobody’s business.
French Onion Tart
1/4 cup white rice flour
1/2 cup almond meal
2 tbs cornstarch
1/4 tsp xantham gum
1 tbs almond butter
2 tbs canola oil
4 drops liquid stevia
2 tbs canola oil
1/2 cup unsweetened almond milk
1 large potato
1/2 tsp salt
1 tsp onion powder
1/3 tsp sweet basil
2 pinches black pepper
Preheat the oven to 350 degrees.
First start by chopping the onions. I cut sliced them horizontally and then cut the ‘circles’ in half. Add them to a large frying pan with the oil. Let them saute on medium for 15 to 20 minutes total, flipping/stirring occasionally. (You want them to be clear and starting to brown on the edges.)
Work on the crust while the onions are cooking. To make the crust, combine the first 4 ingredients and sift to ensure no clumps. Then add the almond butter, canola oil, and liquid stevia. Once its combined well, spray your pie dish (I used about an 8″ diameter glass pan). Spread the dough into the pie dish so that it has even thickness throughout. (Here’s a trick.. I kept my hands wet to do this; continually dipping them in water as I spread the dough. Otherwise the batter will stick to your fingers.)
Bake the crust at 350 degrees for about 15 minutes (maybe a little less). Remove it from the oven after its baked and set aside.
Peel and wash the potato. Finely chop the potato so that its in very small pieces. I used my hand crank food processor, so an electric food processor on a low setting could probably work. Set aside.
In a medium mixing bowl, whisk the eggs for about a minute. Add the chopped potatoes, almond milk, salt, sweet basil leaves, black pepper, and onion powder. Mix well. Pour this mixture into the pie crust. When the onions are finished cooking, add them to the top of the top of the filling.
Bake at 350 degrees for 50 minutes or until the crust begins to deeply brown on the edges. (The onions will have deepened their brown color as well.)
I used a pan that is a bit smaller than the other average pie pan (about 8 inches in diameter) and so had enough batter and onions to make 6 mini onion tarts. I simply sprayed 6 paper muffin papers, filled them, and baked them like cupcakes! Bake these only for 35 minutes.
(Here are some progress photos, to show you how I did it! :))
This recipe is linked to Meatless Mondays, Mouthwatering Mondays, Just another Meatless Monday, Tempt My Tummy Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Two for Tuesday, Delicious Dishes, Gluten Free Wednesday, Foodie Friday, Friday Favorites, Food on Friday, Fight Back Friday, Wholesome Whole Foods, and Simply Hot Recipes.