Posts Tagged With: Caramelized Onion and Goat Cheese Crostata

Caramelized Onion and Goat Cheese Crostata

I had never heard of a crostata, until one day I happened to be watching a cooking show and the host made an apple crostata. So what is a crostata? It is an Italian tart, that is usually filled with fruit or jam. The thing that struck me most, was the beautiful, rustic look of the finished product. While planning my menu for the week, I decided to try making a savory version of a crostata. When I made this it was my first attempt at gluten-free pie crust and I went with Pamela’s Gluten-Free Bread Mix to make the crust. Then I filled it with caramelized red and yellow onions and topped it with chunks of goat cheese. Overall I was really pleased with the results. The gluten-free crust was fantastic!

img_0180Caramelized Onion and Goat Cheese Crostata


  • 1 3/4 cups Pamela’s Gluten-Free Bread Mix
  • 8 tbsp butter, cut into chunks and chilled
  • 4 tbsp ice water
  • 2 medium yellow onions, sliced into half circles
  • 2 medium red onions, sliced into half circles
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme
  • 4 oz fresh goat cheese

  1. Preheat the oven to 350 degrees.
  2. In a food processor, add bread mix and 8 tablespoons butter. Pulse in the food processor until mixture is pea sized. Add one tablespoon of water at a time and pulse until dough comes together.
  3. Pat dough into a flattened ball and wrap in plastic wrap. Refrigerated for 30 minutes.
  4. Add 1 tablespoon olive oil and 1 tablespoon olive oil to a skillet over medium to medium-high heat. Add the sliced onions. Stir onions every few minutes to keep from sticking. After about 10 minutes add salt, pepper and thyme. Continue cooking for another 20 minutes, stirring every few minutes. Remove from heat.
  5. Roll dough out between sheets of parchment paper or wax paper, until it is about 1/8th of an inch thick. Transfer dough to a lightly greased baking sheet.
  6. Spread caramelized onions over dough, leaving about 1 1/2 inch border of dough remaining. Break goat cheese into chunks and place over the onions.
  7. Fold the dough edges up onto the filling and crimp as needed.
  8. Baked for 30-35 minutes or until crust is slightly brown.
  9. Allow to cool for 10 minutes or serve at room temperature.
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