Vegan Caramelized Onion Tart
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 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 (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 tamari or soy sauce (gluten-free if needed)
- 3/4 cup (180 ml) plant-based milk
- 7 oz (200 g) vegan cheese of choice (optional)
- Fried onion
Preparation
Mix the pie crust ingredients to form a dough and chill for at least 30 minutes
Roll out the dough and press it into a tart pan, then pre-bake at 180°C for 10-15 minutes until lightly golden
Sauté the onions, bell peppers, leek, and garlic in a pan over medium heat until caramelized and softened
In a separate bowl, combine the chickpea flour, cornstarch, onion powder, salt, paprika, cumin, black pepper, and thyme
Add water or vegetable broth, tamari, and plant-based milk to the dry mixture to create a sauce, then mix with the sautéed vegetables and cook until thickened
Pour the filling into the pre-baked crust and top with vegan cheese if desired and fried onion
Bake the tart at 180°C for 20-25 minutes until the filling is set and golden brown
Allow the tart to cool slightly before slicing and serving
