- 2 tablespoons olive oil
- 3 medium-sized brown onions, finely sliced
- 1 teaspoon dried thyme
- 6 ounces silken tofu
- ⅔ cup soy creamer or almond milk
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
- 1¼ cups self-rising flour (or all purpose flour with 1½ teaspoons baking powder & ½ teaspoon salt)
- 5 tablespoons vegan butter
- ¼ cup walnuts, finely chopped
- ⅓ cup soy/almond milk
To Make the Pastry:
Rub the vegan butter into the flour until it resembles fine breadcrumbs. Mix in the walnuts and add enough soy/almond milk to form dough. Knead the dough
on a lightly floured board until smooth and elastic. Wrap in plastic wrap and put in the refrigerator for 30 minutes.
To Make the Filling:
Heat the olive oil in a pan and add the onions. Cook the onions slowly on low heat for 20 minutes or more until they caramelize. Keep stirring all the
time. When they are clear and soft, add thyme, salt and pepper and cook for another 5-10 minutes. Set aside.
Blend the tofu, soy creamer (or almond milk), and mustard in a blender until smooth and creamy.
To Make the Tart:
Preheat the oven to 390°F. Roll the pastry on a lightly floured surface and gently lift into a pie pan. Trim the top and refrigerate for 20 minutes.
Pierce the crust repeatedly with a fork to produce small holes. Blind bake (pre-bake) the pastry for 10 minutes until golden. Spoon the onion mix into the
pastry crust. Pour the tofu mix over the top and smooth with a knife.
Bake for 40 minutes until set and golden.