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
Serves: 8 servings
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
¼ cup coconut milk, full fat, blended to smooth prior to adding
1 tbsp nutritional yeast (Optional, for added “cheesy” flavor)
¼ tsp fine grain sea salt, plus more for sprinkling over veggies
⅛ 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
¼ cup refined coconut oil (I use refined to avoid coconut flavor), separated
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