Savory Roast Onion Tart

Instructions

1. In a food processor, pulse nuts until coarsely chopped. Add flour, ¾ tsp Truvia^® natural 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 Tbsp 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. Pierce crust several times with a fork and bake for 20–22 minutes or until it doesn't look raw anymore. Let cool.
3. On a sheet pan, combine onions, balsamic, oil and 1¾ tsp Truvia^® natural 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 ¾ tsp Truvia^® natural 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.