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Close up of Vegan Caramelized Onion Tart

Vegan Caramelized Onion Tart

Taste the delicious flavors of our Vegan Caramelized Onion Tart! This onion tart recipe has a delicious, handmade crust and a savory and rich tofu filling which is topped with caramelized onions that add a hint of sweetness. It's perfect for a brunch, lunch or dinner. Serve at home for loved ones or for entertaining. This delicious tart makes a wonderful dish to serve at casual gatherings or special occasions, It can be made ahead of time for potlucks and picnics and shared with others. Enjoy this healthy, homemade, irresistible onion tart for a budget-friendly meal! Vegan Caramelized Onion Tart is sure to become a favorite!
Servings 8
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients
  

For the crust:

  • 1 1/3 cups all-purpose flour
  • 1/3 teaspoon salt
  • 1/2 cup vegan shortening or butter, chilled and diced
  • 3 - 4 tablespoons ice water

For the filling:

  • 4 large onions, thinly, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon arrowroot (or cornstarch)
  • 1 tablespoon minced fresh thyme (or 1 1/2 teaspoon dried thyme)
  • 1 14 oz. block firm tofu, pressed and drained
  • 1/3 cup plant-based milk
  • 2 tablespoons coconut amino (or tamari)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 cloves, garlic, minced
  • salt and pepper, to taste

Instructions
 

Prepare the Tart Shell

  • Whisk together the flour and salt in a large bowl. Add the chilled vegan butter or shortening. Use a pastry cutter or fork to cut the fat into the flour until the mixture resembles coarse crumbs.
    Gradually add ice water, one tablespoon at a time, stirring until the dough just begins to hold together. Do not overmix. Gather the dough and flatten it into a smooth disk.
    On a lightly floured surface, roll the dough into a circle large enough to overlap your tart pan. Transfer the dough gently into the pan, pressing it into the bottom and up the sides. Trim away any excess dough, then chill the crust in the refrigerator while preparing the filling. (Note: You can substitute a store-bought pie crust to save time).

To make the onion tart filling

  • Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until soft and light golden brown, about 15 minutes.
  • Stir in the balsamic vinegar, brown sugar, fresh thyme, salt, and pepper. Cook for an additional 5 minutes to let the flavors fuse, then remove the skillet from the heat. Divide the onions, reserving 1/3 of them in a small bowl for the topping.
  • Preheat the oven to 375°F (190°C).
  • In a food processor, combine the tofu, nutritional yeast, Dijon mustard, coconut amino, plant-based milk, arrowroot, minced garlic, and salt and pepper. Blend until smooth and creamy.
  • Fold in 2/3 of the onions into the tofu mixture. Reserve the rest of the onions to put on top.
  • Take out crust from refridgerator. Spread the tofu mixture evenly over the bottom of the tart crust. Spoon the reserved 1/2 of the onions across the top, spreading them out evenly. Press the top layer of onions lightly down into the surface of the tofu mixture to insulate from direct heat.
  • Loosely place aluminum foil over the tart for a tent that slightly arches at the top so it doesn't stick to the onions. Place it in the preheated oven and bake for 20 minutes.
  • Take aluminum foil off and then bake for another 20 -25 minutes until top is golden brown.
  • Allow the tart to cool for a few minutes before slicing.