Savory Tart with Caramelized Onions, Mushrooms & Chard {Paleo}

This savory tart starts with an easy grain free pastry crust and is packed with caramelized onions, mushrooms and red chard.  It’s the perfect healthy addition to your weekend brunch!  Gluten free, dairy free and paleo.

Yes, I’m still having LOADS of fun with my paleo pie/pastry crust recipe!  New recipes like pie crusts or pizza crusts are sort of like new toys in the land of paleo cooking.  So many avenues to explore!

Stop number 3 (after my coconut custard pie and broccoli quiche) is a savory tart packed with loads of veggies and tons of flavor.  Did you really think I could resist another brunch item with Mother’s Day coming up this weekend?!  Heck no!  So here were are, just wait, this gets REALLY good – I promise.

You all might know by now, if you’ve been reading somewhat regularly, that I get just a little bit fixated (read: obsessed) with a particular type of recipe prior to diving in and trying it.  Ever since working out my now-favorite pie crust recipe, I wanted to see how it would work in a tart pan, and I had my heart set on a savory tart.

To be completely honest with you (and risk showing you how unsophisticated I am..) I had no clue what differentiated a savory tart from a quiche, aside from the pan you made it in.  In fact, the tart pan I purchased on Amazon was labeled a “quiche pan with removable bottom” even though it sure as heck looks like a tart pan to me.

After doing a bit of research, it turns out that there may or may not be a clear difference between a savory tart and a quiche, depending on who you ask.  It seems tarts have a lower ratio of egg mixture to veggies/meat, which sort of affirmed that I indeed wanted to make a tart rather than another quiche.  Have I lost you?  Please don’t leave, we’re about to get to the good stuff – the food!

Yes, the food!  I wanted this tart to have a lot going on, veggie wise, without being simply a “kitchen sink” pile of veggies with a couple of eggs mixed in.  We have perfectly caramelized onions, red chard (I went with both red onions and chard for the color, but flavor wise you can use any color onions and chard that you want) plus sliced mushrooms to make this “meaty” without actually adding meat.

I have so many quiche/egg bake recipes involving bacon or sausage (or both!), so I wanted to steer away from meat for once and create a lot of flavor with just the veggies.  No worries if you’re a fan of bacon and sausage – I have a recipe coming this weekend that includes both, since apparently I can’t stay away for long.

The crust recipe I used makes just a bit more dough than you need for a 9″ tart pan, and if you don’t happen to have a tart pan, a regular 9″ pie dish will work for this as well.  I recommend baking the crust until it’s just barely set before adding the filling ingredients, as you can see in the pictures, the crust turned out perfectly golden that way.

The filling is very straightforward and easy, however, as a warning – caramelizing the onions properly requires patience!  I have sometimes recommended allowing them to cook for 30 minutes, which seems like a long time, but the finished product is just so perfect when they cook for that long, that I do think it’s worth it.   That said, you don’t absolutely have to cook them for that long to get great flavor – I cooked mine on med/low for 20 minutes this time around with great results (and lots of stirring!) It takes some experimenting, but it’s the kind of experiment that you can’t mess up, so I don’t mind 🙂

Savory Tart with Caramelized Onions, Mushrooms & Chard {Paleo}

Savory Tart with Caramelized Onions, Mushrooms & Chard {Paleo}

This savory tart starts with an easy grain free pastry crust and is packed with caramelized onions, mushrooms and red chard. It's the perfect healthy addition to your weekend brunch! Gluten free, dairy free and paleo.

Author: Michele

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Course: Breakfast/brunch

Cuisine: Paleo

Servings: 8 servings

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Ingredients

• 1 Paleo 9” pie crust recipe pressed into tart pan and baked on baking sheet for 7 minutes at 375 degrees, or until just barely set
• 4 large eggs
• 1/4 cup coconut milk full fat, blended to smooth prior to adding
• 1 tbsp nutritional yeast**
• 1/4 tsp fine grain sea salt plus more for sprinkling over veggies
• 1/8 tsp black pepper
• 1 large red onion sliced thin
• 1 small bunch red chard or any chard thick stems removed and leaves roughly chopped (I used about 4 cups chopped leaves)
• 2 cups sliced white mushrooms
• 2 cloves garlic
• 1/4 cup refined coconut oil I use refined to avoid coconut flavor, separated

Instructions

1. Pre-bake your crust (in 9" tart pan) for 7 minutes as directed above, remove from oven and set aside, placing the tart pan on a metal baking sheet. Preheat oven to 400 degrees F.
2. First, caramelize the onions. Heat a large skillet over med-low/low heat, and add 3 Tbsp of the coconut oil. Add sliced onions and stir to coat, sprinkle with a bit of sea salt. Cook and periodically stir, for 20-30 minutes, lowering heat or adding a bit more coconut oil as needed to avoid burning. The onions are done when they are a deep golden brown color and very fragrant.
3. While the onions cook, whisk together the eggs, coconut milk, salt, black pepper, and nutritional yeast in a mixing bowl and set aside.
4. Once onions are deeply golden and fragrant, remove them with slotted spoon and set aside on a plate. Leave any remaining coconut oil in the pan, add the remaining 1 Tbsp, and raise the heat to medium.
5. Add the mushrooms, cook and stir for 1 minute, then add the chard and garlic and stir/cook until wilted and some water has released.
6. Using the slotted spoon, spoon the mushroom mixture into the partially baked crust, leaving excess water in the pan, then add the caramelized onions and gently mix to incorporate. Whisk the egg mixture again, then carefully pour over the veggies and crust without going over the sides of the crust.
7. Bake in the preheated oven for 20 minutes or until set. Allow to cool partially, then remove bottom of tart pan from the sides, slice and serve. Store leftovers tightly covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

*Prep time and cook time does not include the time needed to prepare the pastry crust.
**Optional, for added "cheesy" flavor

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 What I Used to Make My Savory Tart:

Want more savory Paleo brunch recipes?  Try one of these!

Mexican Breakfast Casserole

Broccoli Quiche with Bacon

Spinach Quiche with Sweet Potato Crust

Sausage Sweet Potato and Caramelized Onion Frittata

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