Caramelized Onion Tarts Recipe – Vegan Thanksgiving Recipe

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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.

Vegan Carmelized Onion Tarts

Vegan Carmelized Onion Tarts

Caramelized Onion Tarts – Vegan Thanksgiving Recipe

This recipe makes about 16 3″ tarts. About 20 minutes prep, 25 minutes to bake.
Ingredients

  • 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

Directions
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.

This recipe is part of the Vegan Thanksgiving 2011 Project. To see the rest of the menu, click here.

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