Caramelized Onion Tart (German Zwiebelkuchen)

elavegan.com

Daniela Els Ter

subheading: Pie Crust:

1 cup 1 tbsp ( 160 g) (gluten-free) flour (see notes)

½ cup ( 60 g) almond flour (see notes)

2 tbsp ( 2 tbsp) ground flax seeds or chia seeds

5 tbsp ( 5 tbsp) water

2 ½ tbsp ( 30 g) coconut oil softened

⅓ tsp ( ⅓ tsp) sea salt

subheading: Onion Tart Filling:

3 medium-large ( 300 g) onions peeled and diced

2 medium ( 200 g) bell peppers diced

2 small ( 130 g) stalks of leek finely chopped

3 cloves of ( 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 ( 1 tsp) onion powder

¾ tsp ( ¾ tsp) sea salt or more/less to taste

½ tsp ( ½ tsp) paprika

½ tsp ( ½ tsp) cumin (optional)

ground black pepper to taste

½ tbsp ( ½ tbsp) fresh thyme or ½ tsp dry

1 tbsp ( 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 on top (optional)

Directions at elavegan.com

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