Caramelized Onion Tart (VG) from A Very Vegan Christmas

Serves 8-10

Spelt pastry

50 g (2 oz) walnuts

175 g (6 oz) spelt flour, plus extra for dusting

Pinch of salt

125 g (4 oz) vegan butter, chilled and cubed, plus extra for greasing

Leaves from 2 thyme sprigs

1–2 tablespoons ice-cold water

Filling

2 tablespoons olive oil, plus extra for roasting

5 medium onions, halved widthways

4 thyme sprigs, leaves stripped from 2 sprigs

300 g (10 oz) silken tofu

200 ml (7 fl oz) dairy-free milk

2 tablespoons nutritional yeast

6 garlic cloves, left whole with skin on

Salt and pepper

First make the pastry. Pulse the walnuts in a food processor until fairly finely ground. Add the flour, salt, vegan butter and thyme leaves from 2 sprigs and pulse until the mixture resembles coarse breadcrumbs. Then gradually add the measured ice-cold water, pulsing until the mixture starts coming together into a dough.

Form the dough into a disc, wrap closely and chill in the refrigerator for at least 30 minutes.

For the filling, heat the olive oil in a large frying pan, add the onions, cut-side down, and cook over a medium heat for about 5–8 minutes until lightly browned. Transfer to a plate. Fry the whole thyme sprigs in the remaining oil, then set aside to cool.

Blend together the tofu, dairy-free milk and nutritional yeast in a blender until completely smooth, then season to taste with salt and pepper.

When ready to bake, preheat the oven to 190°C (375°F), Gas Mark 5. Grease a 23 cm (9 inch) or similar-sized tart tin and lightly dust with flour.

Roll out the pastry on a lightly floured work surface into a circle large enough to line the tart tin. Lay the pastry out over the tin, press gently into the grooves and trim off any excess.

Prick the pastry base with a fork, cover and chill in the refrigerator for 30 minutes–1 hour. Line the chilled tart case with nonstick baking paper, fill with baking beans or uncooked rice or pasta and bake for 15–20 minutes, or until the pastry is crisp and golden. On a separate tray, wrap the garlic cloves in a foil parcel, drizzle with oil and roast in the oven for the same duration.

Remove the tart case from the oven and lift out the paper and its contents. Arrange the onion halves, cut-side up, over the base of the tart case, carefully squeeze out the roasted garlic cloves onto the baked pastry case and then pour the tofu mixture in and around the onions. Place the tart case on a tray and bake for 40 minutes, or until the filling is firm and the onions are caramelized. Remove from the oven and let the tart cool in the tin for about 15 minutes, before breaking up the thyme sprigs and scattering over the top. Remove the tart from the tin and slice to serve.