Wine and Dine
Red Onion and Thyme Tart with Mixed Salad
One of my favourite recipes. If you’re thinking, ‘oh no, not pastry-making’, think again! I am the world’s worst pastry maker and even I can do this one quickly! Don’t worry if it won’t roll out easily – just do a ‘stick and patch’ job and it’ll still turn out fine.
- 150g/5oz/1¼cups wholemeal self-raising flour
- 65g/2½oz/5tbsp vegan margarine
- 25g/1oz/¼ walnuts, finely chopped
- 25ml/1½tbsp olive oil
- 3 medium red onions, finely sliced
- 5ml/1tsp dried thyme
- 2.5ml/½tsp brown sugar
- 130g/3½oz soft silken tofu
- 150ml/¼pt/2/3cup soya cream
- 15ml/1tbsp Dijon mustard
- Salt and freshly ground black pepper
- A mixture of anything you like! Try combinations such as:
- Cooked rice, cooked green beans and seeds
- Green leaves, tomato, avocado
- Cooked rice, can of drained mixed beans and tomato
- Serve with the vinaigrette recipe included earlier, or else vegan mayonnaise.
- Sift flour and salt into a bowl, adding any bran left in the sieve. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
- Mix in walnuts, then add enough cold water to form a dough.
- Turn out dough onto a lightly floured work surface and knead until smooth and elastic. Wrap in plastic and chill for 30 minutes.
- Heat oil in a large heavy based frying pan. Sweat onions over a low heat for 20 minutes until very soft and translucent, stirring often.
- Stir in thyme, sugar and seasoning and cook for a further 5 minutes until caramelized.
- Set aside and leave to cool slightly.
- Blend silken tofu, soya cream, Dijon mustard and seasoning in a food processor or liquidizer until smooth and creamy.
- Preheat oven to 200ºC400ºF/Gas Mark 6.
- Lightly grease a fluted 23cm/9in loose-bottomed quiche tin.
- Roll out pastry on a lightly floured work surface, then gently lift it using a rolling pin. Don’t worry if it breaks up.
- Press pastry into tin with your finger tips and trim top. Use extra bits to mend any holes!
- Prick pastry base with fork, line with greaseproof paper and baking beans and bake blind for 10 minutes until lightly golden.
- Remove paper and beans, then spoon over onions.
- Spoon over tofu mixture and smooth with a knife.
- Bake for 30 minutes until golden and set.