Vegan and Gluten free Savoury Tart

Caramelised Fennel and Red Onion Tart – Gluten Free and Vegan

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

  • Preheat oven to 200C.
  • Place cashews in a food processor until finely ground.
  • Add flour, water and salt to food processor and process until it forms a dough.
  • 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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  • Remove tart from oven and reduce the temperature to 180C.

For the Caramelised Fennel and Red Onion

  • Heat olive oil in a frying pan with a lid over medium heat.
  • Add the fennel and red onion to the frying pan and season with salt and pepper.
    Red Onion and Fennel Tart Perth
  • Cook, stirring until vegetables start to brown.
  • Once browned, turn heat down to medium low, cover frying pan with lid and continue to cook for 5 minutes.
  • 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

  • Place soaked cashews, tofu, nutritional yeast, garlic and tapioca flour in a blender. Blend until smooth and then pour into a mixing bowl.
  • Add chopped fennel fronds, smoked gouda and caramelised vegetables to the mixing bowl and stir to combine. Season with salt and pepper.
  • Pour filling mixture into your pie crust and place into oven.
  • Bake at 180C for approximately 45 - 60 minutes or until top is browned. 
  • Place on cooling rack for at least 10 minutes before removing from pie pan.
  • Top with extra fennel fronds to serve. Tastes great warm or cool!
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Noshing

The dairy free cheese for every platter and grazing table