This savoury version of the classic French dish is amazing! Caramelised, balsamic onions, white wine, thyme and cheese make for an amazing combination of flavours. Be prepared to devour this in one sitting!
- 300g puff pastry block (eg Jus-Rol. Use GF if necessary)
- 50g/2 oz vegan butter or spread (our favourite is Naturli)
- 1-2 tbsp thyme leaves, finely chopped
- Pinch salt and pepper
- 3-4 large onions, peeled and sliced into 1 inch chunky rings (keep all of the rings whole)
- 60ml/¼ cup vegan white wine
- 60ml/¼ cup vegan stock
- 1 tbsp balsamic vinegar
- 1 tbsp syrup (eg maple or agave etc. Optional)
- 100-150g/4oz vegan cheese of your choice, grated (we used Violife Prosociano and it was delicious!)
- Soya milk for brushing (or other plant milk of your choice)
1Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5.
2Roll the pastry out to around 0.5cm thick and cut a circle around an oven-proof frying pan (ours is 12″ diameter), leaving around 1cm excess around the edge. Put in the fridge while you make everything else.
3Using your oven-proof frying pan, melt the vegan butter/spread then add the salt, pepper and thyme. Arrange the onion chunks in the pan. Cook them over medium heat, on one side, for around 20 minutes until they start to get nice and brown.
4Turn them over and add some chopped up onion to fill in any gaps. Cook until the other side has browned.
5Pour the veg stock, balsamic vinegar, syrup and white wine over the onions. Cook until the liquid has reduced by half (approx 5 mins).
6Remove the pan from the heat and then sprinkle the grated cheese over the onions. Lay the puff pastry over the onions in the pan and tuck the edges of the pastry just underneath the onions by around 0.5cm (following the outline of the pan to keep a circle).
7Brush the pastry with a little soya milk then place the pan in the oven and bake until golden brown (around 20-25 minutes).
8Remember the pan handle will be really hot (we’ve forgotten this a fair few times!) so use an oven glove or tea towel when flipping! Place a large plate over the top of the pan and flip it over allowing the tart to slide onto the plate, onion side up.
9Serve with salad or steamed veg and enjoy.
Recipe from Maryanne Hall from Viva!’s Vegan Recipe Club