5tablespoonbutterchilled and cut into small pieces
2-4tablespoonice water
Instructions
For the filling, heat 2 tablespoon butter in a large skillet over medium-low heat. Once melted, add onions and salt. Cook, stirring frequently, until onions are soft and golden brown, about 20 minutes. Transfer onions to a large bowl and set aside.
Add remaining tablespoon butter to skillet and increase heat to medium. Add chopped apples and cook until soft and fragrant, about 10 minutes. Transfer to bowl with onions.
Add cheese, thyme and pepper to another bowl and stir to combine. Season to taste with additional salt and pepper.
Preheat oven to 325F.
For the pastry, combine almond flour, coconut flour, arrowroot starch, sweetener, xanthan gum and salt in the bowl of a food processor. Pulse to combine.
Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs.
With processor running on low, add ice water, one tablespoon at time until dough begins to clump together.
Place a large piece of parchment on work surface and dust liberally with additional almond flour. Turn out dough and pat into a rough rectangle. Sprinkle with more almond flour and cover with another large piece of parchment.
Roll out to a large rectangle at least 12 by 8 inches (you should be able to get it larger than this without rolling too thinly), remove top parchment and cut into 2 inch squares. Carefully lift squares from bottom parchment with a sharp knife or offset spatula and place in cavities of a mini muffin tin.
Fill each with one heaping tablespoon of filling. Bake 22 to 25 minutes, until pastry edges are golden. Remove from oven and let cool at least 10 minutes in pan.
Alternatively, you can roll pastry out to 12 by 9 inches and cut 3 inch squares, then cut from each corner one inch toward the center. Place 1 tablespoon of filling in center of square and fold every other point (one from each corner) in to the center. This will create a pinwheel pattern. Place on a parchment lined baking sheet and bake 22 to 25 minutes.
Notes
Makes 24 mini tartlets or 12 pinwheels.Serves 12. Each serving has 10 g of carbs and 3 g of fiber. Total NET CARBS = 7 g.Per serving: 186 Calories; 15g Fat (71.2% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 246mg Sodium