Caramelized Onion Tart By @elavegan

caramelized onion tart by elavegan display image  e53a6596
caramelized onion tart by elavegan display image e53a6596

Caramelized Onion Tart by @elavegan

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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)


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.

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