Caramelized onion & roasted garlic tart with gluten free brown rice crust
I was delighted to find out that I got the day off today (which is something rare for me and Saturdays), so I decided to make the best of this not so pretty, kind of snowy day, and to practice on my food photography and recipe writing.
I decided to share this recipe, one that I absolutely love making, of a healthier version of a savory tart (or quiche, however quiche just sounds so 90's to me, therefore I am going to go with calling it a tart instead).
There is really few ingredients in this dish, so it really gives the ones that are in it a chance to really shine. I started with a brown rice crust that is just one egg mixed into some brown rice, then cooked for 10 minutes until crispy. Next I add caramelized onions, they are truly one of the simplest and satisfying things that you can do in the kitchen. All it takes is a little patience and you have these wonderfully brown and sweet onions that go well with so many dishes. When I first started caramelizing onions, I (gasp) would add a tsp of sugar to quicken the process and ensure that they would get sweet quickly. I now know that by just covering the onions during the first half of the cooking time, you only need just a pinch of salt and they will come out perfect every time. Roasted garlic in a tart was first introduced to me when I was reading one of my many cookbooks, Plenty, by Yotam Ottolenghi. His recipe inspired me to start putting roasted garlic in my own tart, because it is just a fabulous counterpart to the caramelized onions. I also add quite a bit of air into my eggs and almond milk mixture before pouring over crust, caramelized onions and roasted garlic. I just throw the eggs and almond milk right into my Vitamix and let it go for about 30 seconds, this makes your tart so light and airy. Lastly, to finish the tart off, its specked with a bit of herb chevre, dill, and a sprinkle of red pepper flakes.
This is something that is basically made with pantry ingredients that can be found in someones basic pantry, which is probably why I am even cooking it today (I didn't feel like going to the store in the snow). So, please enjoy, as always, if you have any questions about my recipe, just ask!
Have a wonderful weekend NYC!
- 2 cups cooked brown rice
- 5 eggs
- 1 tbsp + 1 tsp olive oil, divided
- 2 heads garlic
- 5 small yellow onions
- 1 tbsp almond milk
- 1 tbsp herb chevre
- red pepper flakes
- fresh or dried dill
WHAT TO DO
- Preheat oven to 450 degrees
- Beat one egg then add to the brown rice in medium sized bowl, making sure to incorporate the egg throughout the rice
- Spread the rice mixture over two small oven safe pans (or one medium sized pie pan, whatever you have in your kitchen). *The pans I used were non-stick, therefore I did not add any type of oil to coat the pan, if yours are not non-stick, I would spray it with olive oil
- Bake for 10 minutes until the sides are light brown and crispy, remove from oven.
- Lower the oven temperature to 350 degrees.
- Roasted garlic: cut the tops off the two heads of garlic and place them on a piece of foil or parchment paper. Drizzle the 1 tsp of olive oil, sprinkle with sea salt, and wrap tightly. Place the little package on a baking sheet, and place in the oven, roast for 40 minutes.
- Caramelized onions: Thinly slice 5 small onions, add 1 tbsp olive oil to heavy bottom pan over medium heat, add the onions, 1/2 tsp sea salt, stir and then cover. This process takes about 35 minutes, at about 25 minutes, uncover and finish cooking. Try to stir the onions every 10 minutes or so.
- Egg mixture: 4 eggs, 1 tbsp almond milk, 1 tsp salt, 1/2 tsp pepper, blend 30 seconds
- Assemble: Add the caramelized onion mixture over the brown rice, then layer pieces of the roasted garlic around the tart, spacing out accordingly. Pour the egg mixture over the top of the brown rice, caramelized onions and roasted garlic. Sprinkle the tops with tiny specs of the chevre, sprinkle with sea salt, pepper, pinch of red pepper flakes and dill.
- Bake in the oven for 25 minutes
- Let cool for 2 minutes before cutting