This caramelized onion tart is a delicious dinner idea for when you want to try something a little different. The pastry is crisp and light while the filling is both sweet and savory, like French onion soup. As it bakes, the top browns, so you get a little bit of something crispy in every bite. This also keeps well in the refrigerator, so if it lasts, you'll have tasty leftovers!

Caramelized Onion Tart [Vegan]

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Serves

10

Cooking Time

40

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Ingredients

For the Filling:

  • 2 tablespoons olive oil
  • 3 medium-sized brown onions, finely sliced
  • 1 teaspoon dried thyme
  • 4.5 ounces silken tofu
  • 2/3 cup soy cream or almond milk
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

For the Pastry:

  • 1 1/4 cups whole wheat self-raising flour
  • 5 tablespoons vegan butter
  • 1/4 cup walnuts or hazelnuts, finely chopped
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Preparation

To Make the Pastry:

  1. Preheat the oven to 390°F and prepare a quiche pan or pie pan.
  2. Rub the vegan butter into the flour until it resembles fine breadcrumbs. Mix in the walnuts and add enough water to form a dough.
  3. Turn the dough out onto a lightly floured board and knead until smooth and elastic. Wrap in glad wrap and put in the refrigerator for 30 minutes.

To Make the Filling:

  1. Heat the olive oil in a pan and add the onions. The key here is to keep the heat very low and cook the onions very very slowly until they caramelise. Do not rush this step. It will take 20 minutes or more. Keep stirring all the time. When they are clear and soft, add the thyme and seasoning and cook for a further 5-10 minutes. Set aside.
  2. Blend the tofu, soy cream (or almond milk), and mustard in a food processor/blender until smooth and creamy.

To Make the Tart:

  1. Roll your pastry on a lightly floured surface and gently lift into your pan. Trim the top and back in the refrigerator for 20 minutes. Prick the pastry with a fork, line with greaseproof paper and baking beans/rice and blind bake for 10 minutes until golden. Remove the paper and beans/rice and spoon the onion mix into the pastry case. Pour the tofu mix over the top and smooth with a knife.
  2. Bake for 30 minutes until set and golden.

Notes

You can prepare the pastry in advance to save time.

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Nutritional Information

Total Calories: 1468 | Total Carbs: 117 g | Total Fat: 102 g | Total Protein: 26 g | Total Sodium: 1128 g | Total Sugar: 17 g (Per Serving) Calories: 147 | Carbs: 12 g | Fat: 10 g | Protein: 3 g | Sodium: 113 g | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.