detail Savory Roast Onion Tart 1

Savory Roast Onion Tart with Truvía® Calorie-Free Sweetener

This Roast Onion Tart recipe has 3% fewer calories* and 50% less sugar* than the full-sugar version of this recipe. Makes one 9-inch tart (8 servings).

Serving size

1 slice

Calories

300 Calories

Ingredients

  • 3⁄4 cup (175 mL) roasted unsalted nuts

  • 3⁄4 cup (175 mL) whole wheat flour

  • 3 tsp (15 mL) Truvía® calorie-free sweetener*

  • 1⁄2 tsp (2.5 mL) kosher salt

  • 6 Tbsp (90 mL) cold unsalted butter, cut into 1⁄2-inch cubes

  • 2 egg whites

  • 2 Spanish or Vidalia onions, peeled and cut into wedges

  • 1 red onion, peeled and cut into wedges

  • 2 Tbsp (30 mL) balsamic vinegar

  • 1 tsp (5 mL) olive oil

  • 1 cup (250 mL) fat-free ricotta

  • 2 eggs, beaten

  • 1⁄4 tsp (1.25 mL) kosher salt

  • 1⁄4 tsp (1.25 mL) black pepper

  • 1 Tbsp (15 mL) fresh thyme

*or 4 packs Truvía® Calorie-Free Sweetener

Directions

  • 1.

    In a food processor, pulse nuts until coarsely chopped. Add flour, 3⁄4 tsp Truvía® calorie-free sweetener (or 1 packet) and salt and pulse to combine. Add butter and pulse until the mixture resembles a coarse meal. Add egg whites and pulse just until dough comes together and forms a ball. Add a tablespoon of ice water if mixture needs more liquid to come together. Press dough with wet hands into a 9-inch tart pan with removable bottom into an even layer and up the sides. Refrigerate for 1 hour.

  • 2.

    Preheat oven to 400° F (200° C). Pierce crust several times with a fork and bake for 20–22 minutes or until it does not look raw anymore. Let cool.

  • 3.

    On a sheet pan, combine onions, balsamic, oil and 13⁄4 tsp Truvía® calorie-free sweetener (or 2 packets) and toss to coat. Roast for 20 minutes, turning onions over halfway.

  • 4.

    In a small bowl combine ricotta, egg, salt, pepper and 3⁄4 tsp Truvía® calorie-free sweetener (or 1 packet) and stir. Evenly spread filling on bottom of pre-baked tart shell. Carefully arrange roasted onions in a rosette pattern, saving the smaller pieces for the middle. Sprinkle with thyme and bake for 20–25 minutes or until crust is golden and filling is set.

  • 5.

    Let cool 10 minutes before cutting into wedges.

*This tart has 290 calories and 4 grams of sugar per serving compared to the full-sugar version which has 300 calories and 8 grams of sugar per serving.

Nutrition Per Serving

Calories 300
Calories from Fat 170
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 60mg
Sodium 210mg
Total Carbohydrate 27g
Dietary Fibre 4g
Sugars 8g
Erythritol 2g
Protein 10g
Vitamin A 10% DV
Calcium 10% DV
Vitamin C 15% DV
Iron 8% DV
Savory Roast Onion Tart with Truvía® Calorie-Free Sweetener

Serving size: 1 slice
Calories: 300 Calories

Ingredients

  • 3⁄4 cup (175 mL) roasted unsalted nuts

  • 3⁄4 cup (175 mL) whole wheat flour

  • 3 tsp (15 mL) Truvía® calorie-free sweetener*

  • 1⁄2 tsp (2.5 mL) kosher salt

  • 6 Tbsp (90 mL) cold unsalted butter, cut into 1⁄2-inch cubes

  • 2 egg whites

  • 2 Spanish or Vidalia onions, peeled and cut into wedges

  • 1 red onion, peeled and cut into wedges

  • 2 Tbsp (30 mL) balsamic vinegar

  • 1 tsp (5 mL) olive oil

  • 1 cup (250 mL) fat-free ricotta

  • 2 eggs, beaten

  • 1⁄4 tsp (1.25 mL) kosher salt

  • 1⁄4 tsp (1.25 mL) black pepper

  • 1 Tbsp (15 mL) fresh thyme

*or 4 packs Truvía® Calorie-Free Sweetener

Directions

  • 1.  

    In a food processor, pulse nuts until coarsely chopped. Add flour, 3⁄4 tsp Truvía® calorie-free sweetener (or 1 packet) and salt and pulse to combine. Add butter and pulse until the mixture resembles a coarse meal. Add egg whites and pulse just until dough comes together and forms a ball. Add a tablespoon of ice water if mixture needs more liquid to come together. Press dough with wet hands into a 9-inch tart pan with removable bottom into an even layer and up the sides. Refrigerate for 1 hour.

  • 2.  

    Preheat oven to 400° F (200° C). Pierce crust several times with a fork and bake for 20–22 minutes or until it does not look raw anymore. Let cool.

  • 3.  

    On a sheet pan, combine onions, balsamic, oil and 13⁄4 tsp Truvía® calorie-free sweetener (or 2 packets) and toss to coat. Roast for 20 minutes, turning onions over halfway.

  • 4.  

    In a small bowl combine ricotta, egg, salt, pepper and 3⁄4 tsp Truvía® calorie-free sweetener (or 1 packet) and stir. Evenly spread filling on bottom of pre-baked tart shell. Carefully arrange roasted onions in a rosette pattern, saving the smaller pieces for the middle. Sprinkle with thyme and bake for 20–25 minutes or until crust is golden and filling is set.

  • 5.  

    Let cool 10 minutes before cutting into wedges.

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