Gluten-Free Gouda Pumpkin Tart with Caramelized Onion Recipe

Our savory gouda pumpkin tart with caramelized onions is easy to make when you use a prepared gluten-free tart crust. We made our favorite recipe for gluten-free pie and tart crust several days before preparing this recipe.

Serve this lovely fall-flavored tart with a side salad as a healthy lunch or light dinner entree. This recipe is a gluten-free adaption of the recipe “Cheddar-Pumpkin Tart” which appears in the cookbook, Pumpkin – A Super Food for All 12 Month of the Year by DeeDee Stovel (Amazon.com).

Pumpkin is a healthy addition to gluten-free diets. Pumpkin is a rich source of antioxidants, including beta carotene and fiber – two nutrients often missing in standard gluten-free diets. It  has a low glycemic load, making it a healthy choice for low carb diets. It’s a good dietary source of minerals including magnesium, potassium, manganese and vitamins K and C. All great reasons to add pumpkin to your diet on a regular basis – not just as pie at Thanksgiving!

Gluten-Free Gouda Pumpkin Tart with Caramelized Onion Recipe

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 -8 Wedges

Cuisine: Entrees, Gluten-Free Cooking, gluten-free pies

Ingredients Method Notes

Ingredients

  

• 1 fully baked gluten-free tart crust a 9-inch tart pan with removable bottom was used to prepare this recipe
• 2 cups thinly sliced yellow onions
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt or Kosher salt - divided
• 1 cup unsweetened canned pumpkin - preferably organic
• 2 large eggs
• 1/2 cup half-and-half
• 1 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground black pepper
• 2 cups shredded gouda cheese

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Method

 

1. Preheat oven to 375 degrees.
2. Heat olive oil in a large skillet. Add onions and saute over medium low heat for about 15 minutes. Stir several times to prevent burning. Cook until onions are golden brown. Sprinkle in 1/4 teaspoon salt and stir. Set aside.
3. Use an electric mixer or stand mixer to beat unsweetened pumpkin and eggs. Add half-and-half, remaining salt, spices and pepper. Beat briefly.
4. Place fully baked gluten-free tart crust on a baking sheet to prevent spill overs in the oven while baking the tart. Add sauteed onions to the bottom of the tart crust. Use a fork to evenly space. Add shredded cheese on top of onions. Pour pumpkin and egg mixture over the cheese.
5. Bake in preheated oven for about 40 minutes until the tart filling is set. Serve warm.

Notes

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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