Vegan Gluten-Free Caramelized Onion Tart
Ingredients
Pie crust
- 1 cup + 1 tbsp (160 g) gluten-free flour (*see notes)
- 1/2 cup (60 g) almond flour (*see notes)
- 2 tbsp ground flax seeds or chia seeds
- 5 tbsp water
- 2 1/2 tbsp coconut oil softened
- 1/3 tsp sea salt
Onion tart filling
- 3 medium-large (300 g) onions peeled and diced
- 2 medium (200 g) bell peppers diced
- 2 small (130 g) stalks of leek finely chopped
- 3 cloves garlic minced
- 3 tbsp chickpea flour
- 1 heaped tbsp cornstarch or arrowroot flour
- 1/3 cup water or vegetable broth
- 1 tsp onion powder
- 3/4 tsp sea salt or more/less to taste
- 1/2 tsp paprika
- 1/2 tsp cumin
- ground black pepper to taste
- 1/2 tbsp fresh thyme or 1/2 tsp dry
- 1 tbsp tamari or soy sauce (gluten-free if needed)
- 3/4 cup plant-based milk
- 7 oz vegan cheese of choice (optional)
- Fried onion rings on top (optional)
Preparation
Mix 2 tablespoons ground flax seeds with 5 tablespoons water and set aside for 5 minutes.
Add all pie crust ingredients to a bowl and mix with a spatula or hands until dough sticks together.
Press the dough into a greased or oiled 8-inch tart or pie dish and put it into the fridge.
Mix chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk and set aside.
Preheat oven to 180°C
Sauté onions, bell peppers, leek, and garlic in a pan until caramelized and softened
Add the prepared chickpea flour mixture to the vegetables and cook until thickened
Stir in plant-based milk and vegan cheese if using, and heat through
Pour the filling into the prepared crust
Bake for 30-40 minutes or until golden and set
Optionally, top with fried onion rings before serving
