Gluten-Free Caramelised Onion and Thyme Tarts
- Feb 9
- 3 min read
Living with eczema often means being mindful of ingredients, not just in skincare, but in the foods we choose too. While dietary triggers vary from person to person, many people with eczema find that simple, home-cooked meals made with clearly identified ingredients can feel easier to manage.
These gluten-free caramelised onion and thyme tarts are a comforting, savoury option made with straightforward ingredients, a buttery gluten-free pastry, and a creamy ricotta filling topped with sweet caramelised onions. They’re vegetarian, great for sharing, and perfect for entertaining, picnics or a light lunch, even for guests who don’t usually eat gluten-free.
As always, listen to your body and choose ingredients that work best for you.
Serves: 8 tarts | Prep time: 30 minutes | Cook time: 60 minutes | Total time: 1 hour 30 minutes
Ingredients
Filling
3 eggs, lightly beaten
250 g fresh reduced-fat ricotta cheese
25 g butter
3 medium brown onions, halved and thinly sliced
2½ tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Salt and pepper, to taste
Pastry
2 cups gluten-free plain flour
150 g butter, chilled and chopped
Pinch of salt
1 egg
2 tablespoons chilled water
Method
1. Make the pastry
Place the gluten-free flour, butter and salt into a food processor and process until the mixture resembles fine breadcrumbs.
Add the egg and chilled water and process until the dough just comes together.
Turn onto a lightly floured surface and gently knead until smooth, adding a little extra flour if needed. Shape into a disc, wrap in plastic wrap and refrigerate for 10 minutes.
2. Prepare the tart cases
Divide the pastry into 8 portions. Roll each portion between two sheets of baking paper until about 1 cm thick.
Line eight 10 cm loose-based fluted tart tins (2 cm deep). Refrigerate for 30 minutes or until firm.
Preheat oven to 190°C (170°C fan-forced). Place a large baking tray in the oven to heat.
Line pastry cases with baking paper and fill with ceramic pie weights or uncooked rice.
Place tins on the hot tray and bake for 10 minutes. Remove paper and weights, then bake for a further 10 minutes or until lightly golden.
3. Make the filling
Reduce oven temperature to 180°C (160°C fan-forced).Whisk eggs and ricotta together until smooth. Season with salt and pepper.
Divide the mixture evenly between the pastry cases and bake for 20 minutes, or until the filling is puffed and just set.
4. Caramelise the onions
While the tarts are baking, melt butter in a saucepan over low heat.
Add the onions and cook, stirring often, for 15–20 minutes until soft and lightly caramelised.
Add the red wine vinegar and half of the thyme. Stir for 30 seconds until combined, then remove from heat.
5. Assemble and serve
Top the tarts with the caramelised onion mixture and sprinkle with the remaining thyme.
Season lightly with salt and pepper. Serve warm or at room temperature.
Tips
These tarts can be made ahead of time and reheated gently in the oven
Serve with a fresh green salad for a light, balanced meal
Perfect for picnics, lunchboxes or entertaining
Leftovers can be stored in an airtight container in the fridge for up to 2 days
As with all foods, individual triggers can vary. If you or your child have food sensitivities, adjust ingredients as needed.
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