Caramelised Fennel and Red Onion Tart – Gluten Free and Vegan

Vegan and Gluten free Savoury Tart



Vegan Fennel Tart
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Gluten free Vegan Caramelised Fennel and Red Onion Tart

This tart has a rich nutty crust and a delicious creamy filling. Add some of our smoked gouda to really wow your tastebuds!

Course:

Main Course
Cuisine:

Baking, Savoury Tarts
Servings: 8 servings

Ingredients
For the Crust
  • 2
    cups
    raw unsalted cashews
  • 3/4
    cup
    brown rice flour
  • 5
    tbsp
    cold water
  • 1/2
    tsp
    sea salt
For the Caramelised Fennel and Red Onion
  • 1
    tbsp
    extra virgin olive oil
  • 1
    medium to large
    fennel bulb
    thinly sliced
  • 1
    medium
    red onion
    thinly sliced
  • 1
    tbsp
    water
For the Tart Filling
  • 1
    cup
    raw unsalted cashews
    soaked for at least 3 hours
  • 300
    g
    firm silken tofu
  • 130
    g
    Noshing Naturally smoked gouda
    grated
  • 1
    tsp
    garlic
    minced
  • 1
    tbsp
    nutritional yeast flakes
  • 3
    tbsp
    tapioca starch
  • 1/4
    cup
    fennel fronds
    chopped
  • salt and pepper
    to taste
  • extra fennel fronds
    for garnish

Instructions
For the Crust
  1. Preheat oven to 200C.

  2. Place cashews in a food processor until finely ground.

  3. Add flour, water and salt to food processor and process until it forms a dough.

  4. Press into your pie tin and prick to prevent the dough bubbling up and pre-bake for approximately 15 minutes or until it starts to look golden.

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  5. Remove tart from oven and reduce the temperature to 180C.

For the Caramelised Fennel and Red Onion
  1. Heat olive oil in a frying pan with a lid over medium heat.

  2. Add the fennel and red onion to the frying pan and season with salt and pepper.

    Red Onion and Fennel Tart Perth
  3. Cook, stirring until vegetables start to brown.

  4. Once browned, turn heat down to medium low, cover frying pan with lid and continue to cook for 5 minutes.

  5. Lift lid and add 1 tablespoon water, stir and put lid back on for another 5 to 10 minutes until the vegetables are golden brown and soft.

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For the Tart Filling
  1. Place soaked cashews, tofu, nutritional yeast, garlic and tapioca flour in a blender. Blend until smooth and then pour into a mixing bowl.

  2. Add chopped fennel fronds, smoked gouda and caramelised vegetables to the mixing bowl and stir to combine. Season with salt and pepper.

  3. Pour filling mixture into your pie crust and place into oven.

  4. Bake at 180C for approximately 45 - 60 minutes or until top is browned. 

  5. Place on cooling rack for at least 10 minutes before removing from pie pan.

  6. Top with extra fennel fronds to serve. Tastes great warm or cool!