Caramelised Onion & Mushroom Tartlets // Vegan + GF + RSF
These are SO great! They are the perfect answer to the perhaps familiar scenario of having a vegan dinner party (or 3 course vegan meal of some kind) and wondering what the heck you are going to make as the main component. You've got all ya' salads and side dishes worked out, but you were kind of hoping to have something on everyone's plate that screamed MAIN, so that no one was feeling like they were eating a 'something's missing' kind of lunch/dinner etc. The nut cheese which lays on top of the flaky pastry is heaven in itself and topped with the onions & mushrooms - I think you'll find this quite a wonderfully filling little recipe to have up your sleave. Enjoy honeybunches!
Makes 3-4 tartlets
- olive oil
- 2 large onions (red or white), thinly sliced
- 2 cups sliced mushrooms (I used button, but you choose)
- 1 heaped tsp minced garlic
- 1 tbsp red wine vinegar
- 2 tsp maple syrup
- 1 tbsp vegan butter
- 1 tsp fresh chopped thyme
- salt & pepper
- 1/2 cup nut cheese of some kind, that's spreadable (cashew/almond based ones work wonders)
- 3-4 sheets of puff pastry (a GF & VEGAN one, if need be), thawed
- Pre-heat your oven to 200C fan forced.
- Take a large frying pan and add a drizzle of olive oil. Add the onions, mushrooms and garlic and sauté without touching them too much for 10 or so minutes. Or until everything is reduced & softened, the onions are starting to caramelise and golden.
- Add the vinegar and maple syrup, stirring to lift off the flavour from the bottom of the pan and help the onions to caramelise. Add the knob of butter and let bubble and melt, stirring once again to help the onions caramelise and the flavour to lift off from the bottom of the pan.
- Once at a stage that you would happily eat (or a bit before as it's going into the oven), turn off the heat, add the thyme, salt & pepper and stir once more.
- Line a baking tray with baking paper and decide on your desired shape of your tartlets. A bowl can help get an appropriate size for a circle, but whatever shape it is - just be sure to cut out two the same and stack one on top of one another for optimum thickness and structural support.
- Cover the base of your tartlets with the nut cheese, using your fingers if necessary, to smoosh out a moderate layer. Leave a 1-2cm rim around all edges of your tart. Divide the onion & mushroom mixture amongst the tarts, then use a fork to press down around the rim of your tart.
- Brush the rim with some olive oil and then bake in the pre-heated oven for 20-25 minutes, or until golden brown. Enjoy!