Caramelised Onion and Tomato Tart

Well if I haven’t gone and got all inspired by this years little vacay to the South of France! While the vino is awesome the food is totes top notch as well, and this is my paleo take on their famous Provençal Tart. Feel free to add a salty element like olives or even anchovies if you aren’t vegetarian (obvs). Also don’t be a dick when it comes to caramelising your onions. The trick is to keep your temperature low and your patience high.


First get started on your onions. Peel and slice them thinly. Heat the oil in a large pan over a low heat. Add your onions and stir, coating them in the oil. You don’t want them to fry or burn. Keep cooking them over a low heat, stirring occasionally for 30-40 minutes. At this point, add your sea salt and sugar and cook for another few minutes then remove from heat.

While they are cooking, preheat your oven to 200 degrees Celsius.

Prepare a large oven tray with a piece of foil, then a piece of baking paper.

Mix all dry crust ingredients together, then add the wet, combining well.

Pour the mixture onto the prepared tray. Using a spatula, spread the mixture gently to a square shape approximately 25cm on each side and an even thickness.

Bake for 10 minutes.

After this time, remove the crust from the oven, and using the paper, flip it over onto the foil, then peel the paper away. It will come away easily.

Spread the caramelised onions all over the crust in an even thickness.

Slice the tomatoes and lay them on top of the onions.

Sprinkle on the thyme.

Bake for another 40 minutes.

Season with pepper and serve warm or room temperature.


Serves 4


For the tart crust…

  • 1 1/4 cups almond meal
  • 1/2 cup flaxseed meal
  • 1/2 cup arrowroot starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tablespoons extra virgin olive oil

For the topping…

  • 3 onions
  • 4 tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon coconut sugar or honey
  • Pinch sea salt
  • Teaspoon fresh or dried thyme
  • Black pepper to season