Vegan Gluten-Free Onion Tart
Caramelized onions layered on gluten-free pastry, topped with a silken tofu and soy cream custard infused with Provençal herbs, garlic powder, and warm spices. A savory French tart that is entirely plant-based and naturally gluten-free.
Ingredients
- 1 gluten-free pastry, store-bought or homemade
- 2 yellow onions, peeled and sliced
- 4 oz silken tofu, drainedcashew cream1:1vegansoy-freeadds dairy
creamier texture, reduces soy allergen
- 14 tbsp soy creamoat cream1:1vegandairy-free
similar richness
- 2 tbsp potato starch
- 1 pinch salt
- 1 pinch black pepper
- ½ tsp ground nutmeg
- 1 tbsp Provençal herbs
- 1 tbsp mustard
- 2 tsp wild garlic powdershallot powder0.75:1vegan
milder onion note
- ½ tsp garlic powder
- 2 pinch ground cumin
- 10 tbsp dry white wine
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F and blind-bake the gluten-free pastry for 5 minutes. Remove and set aside.
- 2
Peel and slice onions into rounds.
- 3
Heat olive oil in a non-stick skillet over medium heat and sauté onions until they begin to brown.
- 4
Deglaze the pan with white wine and allow the liquid to evaporate completely. Season with salt and pepper. Set aside.
- 5
Blend drained silken tofu, soy cream, potato starch, mustard, nutmeg, wild garlic powder, garlic powder, cumin, salt, and pepper in a food processor until smooth.
- 6
Arrange caramelized onions evenly over the pastry base, then pour the blended mixture over top.
- 7
Sprinkle with Provençal herbs and bake for 25 minutes.
- 8
Serve immediately with green salad.
Tips
Ensure tofu is well-drained to avoid excess moisture that may make the custard watery.
Do not skip the initial pastry blind-bake to prevent a soggy crust.
The onions must be caramelized fully for depth of flavor; do not rush this step.
Good to Know
Refrigerate covered for up to 3 days. Reheat at 160°C for 10 minutes.
Prepare the custard mixture and caramelize onions up to 1 day ahead. Assemble and bake just before serving.
Serve immediately with crisp green salad and a glass of dry white wine.
Common Mistakes
Do not skip blind-baking the crust to avoid sogginess.
Do not under-caramelize the onions; full color develops flavor.
Do not over-blend the custard mixture; it should be smooth but not airy.
Substitutions
Dairy-Free Swaps
similar richness
Vegan Options
creamier texture, reduces soy allergen
milder onion note