05/09/2026
Caramelised Onion, Caper + Mushroom Tart 🥧
RECIPE 👩🏼🍳:
180g flour
90 vegan block
35-40g cold water
3 tbsp extra-virgin olive oil
5 garlic cloves, peeled and sliced
2 red onions, peeled, finely sliced
1 tsp coconut sugar
1 tbsp nutritional yeast
3 tbsp capers, roughly chopped
400g mushrooms, finely sliced
150g violife garlic and herb cream cheese
100g spinach
1 tbsp plain flour
10g fresh thyme leaves
Parsley to top
sea salt and freshly ground black pepper to taste
1️⃣For the pastry, in a mixing bowl, combine the flour with a pinch of salt, then rub in the butter with your fingertips.
You’ll get a mixture that looks like breadcrumbs. Add the cold water, a tablespoon at a time, mixing and pressing the dough together with your hands as you do - just enough to form a smooth, pliable dough. Tip the pastry out onto a clean, floured surface and roll out with a rolling pin to an even sheet about 5mm thick. Press carefully into tart tin, then refrigerate while you make the filling. You can trim dough here and use for another recipe or more tart cases!
2️⃣Preheat the oven to 220°C. Heat the olive oil in a large frying pan. Over a medium-high heat, fry the garlic and onion with the sugar until golden and caramelised, stirring frequently. Add the capers and mushrooms and continue frying. Once the mushrooms are fully cooked, add the cream cheese, nutritional yeast, spinach and the thyme leaves and cook for a further 5 minutes. Sprinkle in 1 tbsp flour and stir until thickened. Season to taste and stir again. Take off the heat and remove the pastry case from the fridge.
3️⃣Spoon the hot filling into the tart case, then bake for 10 minutes. Reduce the heat to 200°C and bake for 20 minutes, or until the tarts are golden and caramelised on top. Top the tarts with parsley and serve.
