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Caramelized Onion Tart with Arugula Salad

Recipe developed by Chef Leslie Cairns

Photo by Edward Eyer on Pexels

Caramelized Onion Tart with Arugula Salad

This is a great vegetarian meal that is also high protein for a quick lunch or dinner. Make extra vinaigrette and store in the fridge so that you have some ready to use for salads throughout your week.


For the tart:

  • 2 tbsp olive oil
  • 4 med onions, peeled and sliced
  • 2 tsp sugar
  • 400 g pizza dough
  • 200 g ricotta cheese
  • 1/2 cup fresh herbs

For the vinaigrette:

  • 1/2 cup caramelized onions
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 6 cups of arugula


For the caramelized onions:
Heat oil in skillet over medium heat, add onions; cook 20 minutes until lightly browned.
Stir in sugar and cook another 5 minutes.
For the tart:
Preheat oven to 400F.
Roll out pizza dough to fit a 14″x12″ cookie sheet.
Bake for 5 minutes.
Spread ricotta cheese, 2 cups of the caramelized onions (reserving 1/2 cup for the vinaigrette), and fresh herbs over pizza dough and bake for 10 minutes or until crust is crisp.
For the vinaigrette:
Add all ingredients to blender and process.
Toss with fresh arugula leaves and serve alongside a slice of onion tart.

Nutrient Analysis

  • Calories: 147 KCal
  • Protein: 5 g
  • Carbohydrates: 21.7 g
  • Fibre: 1.5 g
  • Total Fat: 4.6 g
  • Sodium: 217 mg
  • Phosphorus: 60 mg
  • Potassium: 120 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1 slice and 1/2 cup of salad

Renal and Diabetic Exchanges

1 starch
1 vegetable

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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