Difficulty: Easy – Medium
Caramelised onions are delicious and I’ll use any opportunity to make them. Yesterday’s reason was caramelised onion tart, in individual servings although you could make a large one if you’d prefer. I used store bought shortcrust pastry for convenience but if you’d prefer to go all out and make your own, who am I to stop you?! It works with puff pastry as well, just in case you were wondering.
- 3 tablespoons of olive oil
- 3 large red onions, sliced
- 1 tablespoon sugar
- 3 teaspoons salt
- 1/2 cup pine nuts
- 1 300 gram tub silken tofu
- 2 tablespoons nutritional yeast
- 1 clove of garlic, crushed
- 3 sheets shortcrust pastry
- Preheat oven to 180°C and grease 4 individual tart cases.
- In a large pan, heat the olive oil on medium-high before adding the onion.
- As the onion begins to soften, add the sugar and 2 teaspoons of salt, stirring occasionally.
- Continue to cook the onion for a further 30 minutes, stirring every so often so it doesn’t stick to the bottom of the pan.
- While the onion is caramelising, blitz the tofu, pine nuts, nutritional yeast, remaining salt and garlic in a food processor.
- Cut the pastry to an appropriate size to line the inside of the tart case. Press the pastry into the greased case and cut excess off the top.
- Evenly spread the caramelised onion on the base of the pastry before pouring the tofu mixture on top.
- Bake in the oven for 20 minutes or until the top has risen slightly and gone golden brown.
- Serve with steamed greens or salad.