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Caramelized Onion Tart Recipe

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4.4 from 3 reviews

This vegan and gluten-free Caramelized Onion Tart, inspired by the traditional German Zwiebelkuchen, combines sweet caramelized onions, leek, and bell peppers with a flavorful chickpea flour-based filling in a crisp gluten-free pie crust. It’s a wholesome, easy-to-make fall recipe that’s soy-free, packed with plant-based goodness, and optionally topped with vegan cheese and fried onion rings, perfect for a delicious savory treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Pie Crust:

  • 1 cup + 1 tbsp (160 g) gluten-free flour
  • ½ cup (60 g) almond flour
  • 2 tbsp ground flax seeds or chia seeds
  • 5 tbsp water
  • 2 ½ tbsp (30 g) coconut oil, softened
  • ⅓ tsp sea salt

Onion Tart Filling:

  • 3 medium-large onions (300 g), peeled and diced
  • 2 medium bell peppers (200 g), diced
  • 2 small stalks of leek (130 g), finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp (30 g) chickpea flour
  • 1 heaped tbsp (10 g) cornstarch or arrowroot flour
  • ⅓ cup (80 ml) water or vegetable broth
  • 1 tsp onion powder
  • ¾ tsp sea salt (adjust to taste)
  • ½ tsp paprika
  • ½ tsp cumin (optional)
  • Ground black pepper, to taste
  • ½ tbsp fresh thyme or ½ tsp dried thyme
  • 1 tbsp tamari or soy sauce (GF if needed) or coconut aminos
  • ¾ cup (180 ml) plant-based milk
  • 7 oz (200 g) vegan cheese of choice (optional)
  • Fried onion rings for topping (optional)

Instructions

  1. Prepare Flax Egg: Combine 2 tbsp ground flax seeds (or chia seeds) with 5 tbsp water in a small bowl. Whisk and let it sit for 5 minutes to thicken.
  2. Make Pie Crust Dough: In a mixing bowl, add gluten-free flour, almond flour, sea salt, softened coconut oil, and the flax mixture. Mix with a spatula or hands until the dough sticks together. Optionally, use a food processor for ease.
  3. Shape and Chill Crust: Press the dough evenly into a greased 8-inch tart or pie dish, pushing it up the sides. Place in the refrigerator to chill while preparing the filling.
  4. Mix Thickening Ingredients: In another bowl, whisk together chickpea flour, cornstarch, onion powder, paprika, cumin, sea salt, and water or vegetable broth. Set aside.
  5. Caramelize Vegetables: Heat oil in a pan over low-medium heat. Add diced onions, leek, and bell peppers, cover with a lid, and cook for 15-20 minutes until lightly caramelized, stirring frequently. Add minced garlic in the last few minutes to soften and release aroma.
  6. Add Thickening Mixture: Pour the chickpea flour mixture into the pan and stir immediately as it will thicken quickly. Then add plant-based milk and tamari or soy sauce, stirring to combine.
  7. Simmer Filling: Let the filling simmer for a few minutes until it thickens considerably, then turn off the heat.
  8. Assemble Tart: Pour the thickened onion filling evenly over the chilled pie crust and smooth the top. Optionally, sprinkle vegan cheese over the filling and top with pan-fried onion rings.
  9. Bake: Preheat oven to 390°F (200°C). Bake the tart for 25-30 minutes until the filling is set and the crust is nicely browned.
  10. Serve and Store: Enjoy warm. Leftovers can be refrigerated covered for 3-4 days.

Notes

  • For a gluten-free crust, use certified gluten-free flour blends and check all labels.
  • Ground flax or chia seeds act as egg replacers, binding the crust and filling together.
  • Vegetable broth can be used instead of water in the filling mixture to enhance flavor.
  • Vegan cheese and fried onion rings are optional but add richness and texture.
  • If you prefer a less firm crust, press dough slightly thinner before chilling.
  • The tart is best eaten within a few days for optimal freshness.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Tart
  • Method: Baking
  • Cuisine: German-inspired
  • Diet: Vegan, Gluten Free

Find it online: https://dishiary.com/caramelized-onion-tart-recipe/