Caramelized sweet onions. Need I say more? Oh yes? How about tender, flaky, perfect pie crust? nom nom nom nom
This vegan Thanksgiving recipe is great to trot out for appetizers.
Caramelized Onion Tarts – Vegan Thanksgiving Recipe
This recipe makes about 16 3″ tarts. About 20 minutes prep, 25 minutes to bake.
- Cashew Cream Filling
- 1/2 cup raw cashews
- 2 tsp cornstarch
- 1 tsp curry powder (optional)
- 1/4 onion bouillion cube (I use Harvest Sun Organic Onion Bouillion)
- 1/4 cube mushroom boullion cube (I use Harvest Sun Organic Mushroom Bouillion)
- 1 clove garlic
- 3/4 cup water
- Caramelized Onions
- 1 cup red onion, sliced thinly
- 1 cup yellow onion, sliced thinly
- 2 tsp vegetable oil
- Vegan Tart Shells
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1 sticks of shortening (I used Earth Balance Shortening)
- 1/2 tsp salt
- 1/2 tbs sugar
- about 1/3 cup of ICE cold water
For the pie dough (if you’re using frozen pie dough, skip ahead to the next section):
Using a CHILLED mixing bowl, mix together the flour, salt, and sugar. Next, use a pastry blender to cut the shortening into the flour until the mixture is at a coarse meal texture. You can have some larger chunks as big as peas, but no bigger. A food processor can be used for this as well, but be careful not to over process. Next, add half the ice water to the bowl. Use a chilled fork to mix the water in. Mix well. Test the dough by grabbing a handful and pressing together lightly. If it sticks, the dough is ready for the next step. If not, add more water, a tablespoon at a time, mixing well, before testing again. Once the dough is to the desired consistency, form it into a ball, wrap it in plastic wrap (or place in a sealed container) and let it rest in the fridge for at least 30 minutes.
Caramelizing the Onions:
In a pan, heat the oil until hot, but not smoking. Add the onions and cook on medium-high until caramelized. Stir occasionally so that the onions don’t stick or burn. Set the those onions aside.
For the Cashew Cream:
In a tall cup or blender, mix the cashews, garlic and seasonings with about 1/4 cup of water. Use your stick blender or regular blender to blend it smooth.
Assembling the Tarts:
After the dough has rested, prepare a rolling surface by dusting with white flour. Roll the dough out to a bit thinner than 1/4″ thick. Cut out rounds to fit your tart tins. Then, line each tin with a round of dough.
Next, divide the cashew cream evenly among the tarts. Then, layer the onions on top.
Bake the tarts in a preheated 425 degree oven for 25 minutes or until the crust is golden. Let rest for at least 5 minutes before serving. May be served hot or cold.