By request, I’m posting this Caramelized Onion Tart Recipe. This is very decadent, and delicious, and would add to any holiday gathering.

It can be served warm or at room temperature so it is the perfect dish to bring to an event.

– Linda Nelson

Caramelized Onion Tart

For the crust:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening ( I make my own with the vegan
baking .net recipe)
3 to 6 tablespoons ice water

Whisk the flour and salt in a bowl. Cut in the shortening. Make sure to chill it before you begin! Add 3 tablespoons of the ice water pressing the shortening against the bottom of the bowl. Add additional tablespoons of water one at a time until the dough forms together. Roll into a bowl, flatten, and put in the fridge until the tart ingredients are ready.

For the topping;
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
3 to 4 cloves minced garlic
2 large sweet onions or 3 medium sliced into thin, half moons
1 teaspoon sugar
1 1/2 teaspoons balsamic vinegar

To make the topping: In a large skillet, heat the olive oil and pepper flakes over medium heat. Add the garlic and cook for about 1 minute. Be careful not to burn the garlic! Add the onions and cook and stir, cook and stir until they are brown and sweet to the taste. It will take you about twenty minutes. If they cook too fast, they will burn. Add the salt as they dry out since this will release more moisture. When they are done, set them aside.

To make the filling:
8 ounces non-dairy cream cheese at room temp.
6 tablespoons nutritional yeast
2 tablespoons fresh, finely chopped basil or 2 teaspoons dried.

Stir the ingredients together until creamy and smooth.

Roll out the pie crust and place it in your pan. Spread the filling over the crust, and spread the onions over that. Bake in a preheated 375 degree oven for 40 to 50 minutes.

I served mine with homemade mango chutney. This is very rich!

adapted from Pies and Tarts with Heart.