Crustless Thin Tart: Candied Onion, Bacon & Rosemary

Thin almond base topped with candied onions, crispy bacon, and rosemary: a keto savory tart without flour.

Ingredients

almond flour

eggs

red onions (sliced)

sliced bacon

fresh rosemary

olive oil

Instructions

1. For the dough: mix the almond flour with a pinch of salt in a large bowl. Add the eggs one by one and work until you get a smooth dough; if it sticks, let it rest for 10 minutes in the fridge.
2. Preheat the oven to 180°C (350°F). Roll out the dough between two sheets of parchment paper as thinly as possible (2–3 mm) then remove the top sheet.
3. Transfer the dough (on its paper) to a baking sheet, prick the surface lightly, and bake for 12–15 minutes until lightly golden; set aside.
4. Prepare the candied onions: heat 1 tbsp of olive oil over low heat, add the sliced onions, and cook gently for 20–25 minutes, stirring regularly until they are meltingly soft and caramelized; salt at the end of cooking.
5. Cook the bacon in a hot pan without fat until very crispy, drain on paper towels, then crumble.
6. Spread the candied onions evenly over the pre-baked base, sprinkle with the crumbled bacon, and scatter a few sprigs of fresh rosemary.
7. Bake for an additional 12–15 minutes to warm the topping and add crispness; let rest for 5 minutes before slicing and serving warm.

Variants

• Add a dollop of cream cheese on each slice for extra creaminess.

Tips

• Roll out the dough very thinly to achieve a 'thin tart' texture.

FAQ