Caramelized Onion Tart by @Elavegan
Ingredients
- pie crust:
- 1 cup + 1 tbsp (160 g) gluten-free flour
- 1/2 cup (60 g) almond flour
- 2 tbsp ground flax seeds or chia seeds
- 5 tbsp water
- 2 1/2 tbsp (30 g) coconut oil softened
- 1/3 tsp (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 of garlic minced
- 3 tbsp (30 g) chickpea flour
- 1 heaped tbsp (10 g) cornstarch or arrowroot flour
- 1/3 cup (80 ml) 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 (1 tbsp) tamari or soy sauce
- 3/4 cup (180 ml) plant-based milk
- 7 oz (200 g) vegan cheese of choice (optional)
- fried onion rings on top (optional)
Preparation
Put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tablespoons of water and mix with a whisk
Set aside for 5 minutes
For the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together
Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides
Put it into the fridge
Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk
Set aside
Heat oil in a pan over low/medium heat and add the chopped onion, leek, and bell pepper
Cook the veggies with a lid on for about 15-20 minutes or until lightly caramelized, stirring frequently
Stir in garlic for the last few minutes and preheat the oven to 390 degrees fahrenheit
