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This recipe is a hybrid between a traditional tart, a fancy pizza, and a quiche, all rolled into one tasty dish! When I was growing up, all three dishes were commonly served around the holidays. I wanted to make it because 1) I had a big bag of onions I needed to use up, and 2) I wanted to attempt some nostalgia with a dish I associate to Christmas and New Years. All in all – killed 2 birds with this one stone!


1 cup Pamela’s Baking and Pancake Mix
1/4 cup unsweetened almond milk
2 tbs olive oil

2 medium yellow onions
1/2 cup unsweetened almond milk
2 tsp dried parsley
1 tsp dried Italian seasoning
1 tsp salt
2 eggs, beaten


Preheat oven to 350 degrees.

Mix together the 3 crust ingredients in a small mixing bowl.

Cut the onions into small pieces, then in a medium frying pan, saute with 1/2 cup of unsweetened almond milk on medium high heat. Cook the onions until they are all transparent, which should take about 15 minutes. You should also notice that the almond milk will mostly be cooked away at this point. Transfer the onions and seasoning into a mixing bowl. Put the bowl in the fridge to cool for about 10 minutes. Mix in 2 eggs in and spread the filling over the crust. Bake for 30-35 minutes. Longer is better, but it all depends on how well done you like your crust. I prefer it browned and so left it in the additional 5 minutes. Let it cool for 5 minutes and serve! Makes 4 servings. The image shows 1/4 of the tart.

I like the texture, it’s a very creamy ‘filling’, almost like it has cheese in it, and a crispy crust. There is a nice balance of sweet and savory too, because in my opinion, anything with well cooked onions has a sweet tone to it. All in all – really liked it!

~Aubree Cherie Davis

This recipe is linked to My Meatless Mondays, Just Another Meatless Monday, Tasty Tuesday, Tasty Tuesday Parade of Food, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Real Food WednesdaysGluten-Free Wednesdays, Allergy-free Wednesdays, Full Plate Thursday, Foodie Friday, Fight Back Friday, Food on Fridays, Friday Favorites, and Fresh Bites Friday.


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5 Responses to GF Onion Tart

  1. I love onions, but my family aren’t fans of them in large doses :( I just might have to make this just for me!

  2. Alea says:

    This really sounds delicious!

  3. Miz Helen says:

    Hi Aubree Cherie,
    I just love the filling for your onion tart, can’t wait to taste it! Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  4. Nicole says:

    Looks fab! What oven temp did you use… 350F?

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