I had almost half a batch of gluten free pie crust left over from the cherry pie I made for Thanksgiving. I thought about making an apple tart but, after I pulled a fillet of trout out of my freezer for dinner, I decided to make a trout tart instead. There aren’t a lot of things in my fridge at the moment but I had some nice red onions and my pots of herbs are still looking good outside. The only thing that would have made this tart better is a thin layer of dill cream cheese underneath the onions but unfortunately I can’t eat dairy. Salmon would also be a great fish to use on this tart rather than steelhead trout.

Tip: To more easily thin slice the trout, cut it while the fish is still partially frozen.

2 oz steelhead trout fillet, thinly sliced
2 medium sweet onions, thinly sliced
Juice of one lemon
1 Tbs olive oil
1 tsp light vegetable oil (I used grapeseed oil)
1 tsp balsamic vinegar
1 tsp fresh tarragon, minced
Salt & pepper
1 pastry crust, unbaked

In a medium saucepan combine onions, vegetable oil and a pinch of salt and pepper. Cook on medium, stirring often, until browned (about a half hour). In a large, shallow dish, marinate the slices of trout with lemon, olive oil and a pinch of salt and pepper. Allow to marinate for 15-30 minutes. Preheat oven to 425* F a few minutes before removing the onions from the stove. At that time, add balsamic vinegar to the onions. Stir well to combine. Roll out the pie crust and place in the bottom of a springform pan. Evenly spoon the caramelized onions onto the crust. Carefully lay the trout on top of the onions in one layer. Sprinkle the fresh tarragon on top of the fish. Bake for 25-30 minutes until the crust is cooked through and the fish is done.