Carmelized Onion Thyme Tart
This divine carmelized onion tart with herbacious thyme is the perfect cooking project to segue from winter to spring. The rich, meaty taste of carmelized onions are a holdover from winter crops, while the thyme and silken tofu lighten the texture and flavor to make the dish spring-inspired. The base of the recipe is an all-time that can be used to make savory quiches and tarts of all kinds for all seasons: green summer vegetables or corn, or buttery winter squashes. Be sure to let the baked tart/quiche rest well before serving.
Cooking Instructions
Preheat the oven to 350 degrees Fahrenheit. De-stem ⅔ of a bunch of fresh thyme and chop finely. Set aside several pieces of thyme on the stems for decor.
Making the Crust
Combine flour, salt and thyme in a bowl, then add oil and water and combine well. Crust should be flaky but slightly sticky. Coat a 10-inch tart pan with cook spray, oil or margarine. I use a pan with a removable bottom that allows you to pop cooked quiche easily out of the pan.
Roll the crust out into a roughly shaped circle about ½ inch thick, then transfer it to the pan. Press the crust into the bottom and side edges, shaping the top edges neatly. Cover the crust with parchment paper and fill with dried beans. Blind bake the crust at 350 degrees for 10 minutes. Remove from the oven, remove beans/parchment paper and set the crust aside.
Making the Filling
Combine the filling base ingredients in a food processor and puree for 1-2 minutes. Scoop into a large mixing bowl and set aside.
Coat a saucepan with cooking spray, water or oil. Add the onions, garlic, thyme, salt and pepper. Cook on high heat for 3-5 minutes, mixing continually. Lower heat to low, and cook for an additional 5-8 minutes, stirring frequently. You want the onions to reduce down to a soft, thick consistency with a deep golden color.
Thinly slice 2-3 potatoes (I do this easily using a Cuisinart). Add them to a medium pot of boiling water. Blanch for 4-5 minutes until they break when poked with a fork. Drain the potatoes and set aside.
Making the Tart
Add the onion mixture and cheese (optional) to the filling base and mix well. Scoop half of the filling onto the crust. Add a layer of the potatoes. Pour the rest of the filling on top. Tap down to evenly distribute the ingredients.
Decorate with fresh thyme on the stem. Bake for 25 minutes or until firm to the touch and golden in color. Let cool well before serving.
Carmelized Onion Thyme Tart
Ingredients
Crust
- 1 ½ cups whole wheat flour For a gluten free version, use a mix of millet or corn and rice flour
- ¼ cup oil olive oil or other oil
- ¼ cup warm water
- 1 Tbsp fresh thyme stemmed and finely chopped
- ¼ tsp salt
- ¼ tsp ground pepper
Filling Base
- 1 block organic silken tofu 12 oz
- ½ cup organic unsweetened almond or other plant milk
- Optional: ½ cup grated vegan cheese
Filling Additional Ingredients
- 4 cups shredded onions 4-6 onions
- 1 cup thinly sliced and blanched potatoes 2-3 potatoes
- 3 large cloves garlic finely chopped
- 1 TBSP fresh thyme chopped
- 1 tsp salt
- ¼ tsp ground pepper
- thyme stalks for decoration
Instructions
- Preheat the oven to 350 degrees Fahrenheit. De-stem ⅔ of a bunch of fresh thyme and chop finely. Set aside several pieces of thyme on the stems for decor. Combine flour, salt and thyme in a bowl, then add oil and water and combine well. Crust should be flaky but slightly sticky. Coat a 10-inch tart pan with cook spray, oil or margarine. I use a pan with a removable bottom that allows you to pop cooked quiche easily out of the pan. Roll the crust out into a roughly shaped circle about ½ inch thick, then transfer it to the pan. Press the crust into the bottom and side edges, shaping the top edges neatly. Cover the crust with parchment paper and fill with dried beans. Blind bake the crust at 350 degrees for 10 minutes. Remove from the oven, remove beans/parchment paper and set the crust aside.
- Combine the filling base ingredients in a food processor and puree for 1-2 minutes. Scoop into a large mixing bowl and set aside.
- Coat a saucepan with cooking spray, water or oil. Add the onions, garlic, thyme, salt and pepper. Cook on high heat for 3-5 minutes, mixing continually. Lower heat to low, and cook for an additional 5-8 minutes, stirring frequently. You want the onions to reduce down to a soft, thick consistency with a deep golden color.
- Thinly slice 2-3 potatoes (I do this easily using a Cuisinart). Add them to a medium pot of boiling water. Blanch for 4-5 minutes until they break when poked with a fork. Drain the potatoes and set aside.
- Add the onion mixture to the filling base and mix well. Add half of the filling to the crust. Add a layer of the potatoes. Pour the rest of the filling on top. Tap down to evenly distribute the ingredients. Decorate with fresh thyme on the stem. Bake for 25 minutes or until firm to the touch and golden in color. Let cool well before serving.
