Caramelized Onion Tart by @elavegan
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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.