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Gluten-Free Gouda Pumpkin Tart with Caramelized Onion Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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

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.