Onion Tart

 

The recipe is from Jamie Oliver's ”Veg” and it is a tasty one. I adapted it to the vegan taste and made some other minor modifications as well.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- cooking machine;

- oven;

- oven proof pan (better be non-stick);

- oven gloves;

- tablespoon;

- teaspoon;

- plate (big);

- spatula.

Duration: 1.15 h (defrosting the pastry not included).

Serves: 4.

You need:

- 1 sheet of puff pastry (dairy free);

- 4 medium-sized onions (peeled and halved);

- 1 head of garlic (peeled and roughly chopped);

- 4 bay leaves;

- 2 tablespoons of brown sugar (16 g);

- 75 ml of water;

- 75 ml of wine (white or rosé);

- 2 tablespoons of apple vinegar;

- 2 tablespoons of coconut butter;

- 1 teaspoon of basil;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Preheat oven: gas 6 / 200° C / 400° F.

4. Peel the onions and cut them into halves (across their equator).

 

5. Place the pan over a medium fire.

6. When hot enough, add the coconut butter, the sugar, the bay leaves, and the basil.

7. Cook for about 5 min.

8. Add the water, the vinegar, the wine.

9. Get them together, then add the onions, cut side down.

10. Season with salt and pepper.

11. Cover them and cook for about 10 min, shaking to and fro from time to time.

12. Meanwhile, peel and chop the garlic, and add it to the pan between the onions.

13. When the onion is tender, remove the lid and allow the liquid to spirit away until it get caramelized. From time to time, using a spoon, pour some liquid over the onions.

14. Remove from the fire.

15. Cover the onions with the sheet of pastry.

16. Using a spoon, get the edges down.

17. Place the pan into the oven for about 35 min or until it gets brownish.

18. Using some oven gloves, place the large plate over the pan and flip it over.

19. Enjoy it with some tomatoes!