Sun Dried Tomato, Feta and Onion Tart

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Sun Dried Tomato, Feta and Onion Tart

A grain, gluten and sugar free tart that can be served as a main meal or appetisers.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Australian, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian

Keyword fathead pastry, fathead tart, keto pastry, keto savoury tart, keto tart, lchf pastry, lchf tart, low carb nikki, low carb pastry, low carb tart, quick and easy recipes, sundried tomato feta and onion tart

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 204.5kcal

Ingredients

½ quantity Fathead dough with coconut
1 onion, sliced finely
2 tbsp red wine vinegar
1 tbsp butter
3 tsp thyme, chopped
2 tbsp freshly grated parmesan
100 g feta, crumbled
100 g sun dried tomato, chopped 9-10 pieces
3 eggs
1/2 cup cream
1 tsp garlic powder
salt
pepper
olive oil spray

Instructions

Make Fathead according to recipe adding garlic powder and salt. Spray large rectangular tart case with olive oil.
Roll your dough into a rectangle shape and line the case with your dough. Trim by pressing pastry onto the edges of the tart pan until it cuts through and then remove the excess.
Save excess dough for another recipe or cut into pieces and bake to make crackers. Prick base of dough all over with a fork and bake at 180°C/355°F for 5 minutes.
Melt butter in frying pan, add onion and sauté until soft. Add vinegar, sauté until onion is nicely coloured and most of the liquid is gone. Add 1 teaspoon thyme and mix through.
Layer onion, tomato and feta on the pastry. Sprinkle over parmesan cheese.
Mix together the eggs and cream and season with salt and pepper. Pour egg mix over the fillings in the tart case VERY carefully. If you pour too fast the egg will run over the top of the fillings and can go down the sides of the pastry. Pour slowly and evenly and give the egg time to sink in to all the nooks and crannies.
Sprinkle over remaining thyme. Bake at 180°C/355°F for approximately 20 minutes or until cooked and set. Cool in case until cool enough to handle and then remove to a wire rack to finish cooling. Cut into large pieces for a main meal or small serving squares for appetisers.

Notes

Net Carbs - 4.6g

Nutrition