Gluten Free Zucchini & Caramelized Onion Tart
Meatless Monday, bring it on. Gluten Free Zucchini & Caramelized Onion Tart.
Recipe Intro From feedfeed
2 1/2 cups Gluten-free flour (I use Bob Reds Mill)
1/2 tsp baking powder
Pinch of Salt
2 sticks butter, chilled and diced
1/4 cup heavy cream, chilled (milk or water will work too)
Splash of milk
2 medium sized onions, thinly sliced
2 tbs butter
2 cups Monterey jack cheese, shredded
1-2 medium sized zucchini
Salt & Pepper to taste
Pre-heat oven to 400◦.
In a large bowl add flour, baking powder and salt. Create a well in the center. Add chilled butter and heavy cream. Using pastry cutter, cut butter into flour until it resembles peas in size.
Form dough into disk and roll to fit pie dish, tart pan or pan of choice. Puncture crust thoroughly to avoid steam bubbles during baking. Whisk egg and milk. Brush crust with egg wash. Set aside.
In a pre-heated skillet melt butter and add onions. Sautee onions until they have caramelized in color.
*approx. 20 minutes over medium-low heat.
While onions sauté, using vegetable peeler, run peeler along zucchini lengthwise to create ribbons.
Sprinkle cheese on crust, spread onions evenly over cheese and arrange zucchini ribbons in lattice pattern. Drizzle with olive oil. Season with salt and pepper.
Bake for 20-25 minutes or until crust is golden brown.
Cut and serve.