Vegan Cheese & Onion Tarte Tatin Recipe
Hosting a vegan dinner party and looking for a dish that will blow your guests away and impress them with your culinary prowess?
You’ve come to the right place because this vegan cheese & onion tarte tatin is a guaranteed crowd-pleaser!
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We love this easy vegan tarte tatin recipe because it’s simple to make as you can use a ready-made puff pastry from the supermarket if you don’t have time to make your own.
To make this super tasty vegan cheese and onion tarte tatin, you will need a 24cm deep ovenproof frying pan with a lid over a medium-low heat, as well as a board or plate that will fit tightly over the pan.
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Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Rating:
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 1.75 1.75 mixed red and white onions (about 500-600g)
- 0.75 0.75 Tbsp vegetable oil
- 0.25 0.25 Tbsp dairy-free butter
- 2.5 2.5 sage leaves
- 0.25 0.25 Tbsp sugar
- 0.75 0.75 Tbsp balsamic vinegar
- 5 5 g smoked dairy-free cheddar cheese
- 0.25 0.25 sheet of ready rolled dairy-free puff pastry
- Salt and black pepper
- To serve:
- Green salad
Method
- Preheat the oven to 200°C
Cook the onions:
- Peel and halve the onions.
- Add the oil, dairy-free butter and the sage leaves to the hot pan.
- After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper.
- Add the onion halves to the pan, cut-sides down.
- Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar.
- Turn down the heat, cover the pan and cook for 15 minutes.
- Finely grate the cheddar.
Build the tart:
- Unroll the pastry and cut it in half widthways to make fitting the pastry into the pan easier.
- Take the lid off the pan and scatter half the cheese over the onions.
- Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle).
- Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan.
- Prick the pastry all over with a fork and brush the top with the reserved sage butter.
- Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.
To serve:
- Remove the pan from the oven (the handle will be hot!). Lay the board or plate over the pan then carefully flip it over to tip out the tart.
- Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves.
- Slice and serve with a simple green salad.
*Recipe shared with permission from BOSH! On a Budget (£14.99, HQ).
Got some leftover puff pastry you need to use up?
Make this fresh tomato tart with tofu ricotta!
