Vegan and Gluten free Savoury Tart

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!

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)

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.

  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.

  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.

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!