🌱 Vegan Savory Onion & Cheese Tart 🧅🧀
This Vegan Savory Onion & Cheese Tart is rich, comforting, and full of deep caramelized onion flavor under a blanket of melted vegan cheese. The rustic crust holds a savory filling that tastes indulgent while staying completely plant-based. It’s perfect for brunch, lunch, or a light dinner with a simple salad.
I love how the sweet onions pair with the creamy, stretchy cheese. It looks impressive but is surprisingly straightforward to make. One slice and you’ll understand why this tart disappears fast. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Onion & Cheese Tart 💚
- 🌱 Completely dairy-free and egg-free
- 🧅 Deeply flavorful caramelized onions
- 🧀 Gooey melted vegan cheese topping
- ⏱️ Impressive yet approachable
- 🥗 Perfect for brunch or light dinner
- 🧊 Great warm or at room temperature
The Secret to Great Flavor
Slowly caramelizing the onions is the key — it brings out their natural sweetness and creates the rich base of the tart. A simple vegan custard-style filling (made with plant milk and a bit of flour or chickpea flour) helps everything set while staying creamy. Good melting vegan cheese on top gives that classic stretchy, golden finish.
Frequently Asked Questions ❓
Can I use store-bought pie crust? 🥧
Yes. A good vegan shortcrust or ready-made pie dough works perfectly and saves time. Just blind-bake it according to package directions before adding the filling.
What vegan cheese works best? 🧀
Look for a good melting variety (vegan mozzarella or cheddar-style). Some brands melt and brown better than others — experiment with what you can find locally.
How should I store leftovers? 🧊
Keep covered in the refrigerator for up to 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through so the crust stays crisp.
🌱 Vegan Savory Onion & Cheese Tart
Ingredients 🛒
For the Crust
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (110 g) cold vegan butter, cubed
- 3–4 tablespoons ice water
For the Filling
- 3 large onions, thinly sliced
- 2 tablespoons olive oil or vegan butter
- 1 teaspoon sugar (optional, helps caramelization)
- 2 cloves garlic, minced
- 1 cup (240 ml) unsweetened plant milk
- 2 tablespoons all-purpose flour or chickpea flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or oregano
- 1–1½ cups shredded vegan melting cheese
- Fresh parsley, chopped, for garnish
Instructions 👩🍳
- Make the crust: In a bowl, mix flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough comes together. Form into a disk, wrap, and chill for 20 minutes.
- Roll out the dough and press it into a 9-inch tart pan. Prick the bottom with a fork. Blind-bake at 375°F (190°C) for 12–15 minutes until lightly golden. Set aside.
- Caramelize the onions: Heat olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt (and sugar if using). Cook slowly, stirring occasionally, for 20–25 minutes until deeply golden and sweet. Add the garlic in the last 2 minutes. Remove from heat.
- In a small bowl or saucepan, whisk the plant milk with the flour, salt, pepper, and thyme until smooth. Warm gently until it thickens slightly into a light custard.
- Spread most of the caramelized onions over the pre-baked crust. Pour the custard mixture evenly over the onions. Top with the shredded vegan cheese and the remaining onion rings.
- Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted and golden and the filling is set.
- Let the tart cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm or at room temperature.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 285 |
| Protein | 6g |
| Net carbohydrates | 26g |
| Total carbohydrates | 29g |
| Fiber | 3g |
| Total fat | 17g |
| Sodium | 420mg |
Estimates based on standard vegan butter and melting vegan cheese. Exact numbers may vary by brand.
Notes & Tips 💡
- Take your time caramelizing the onions — low and slow gives the best deep flavor.
- For a quicker version, use a good store-bought vegan pie crust.
- This tart is excellent the next day, either reheated or served at room temperature.
- Add a handful of sautéed mushrooms or spinach to the filling for extra depth if desired.
This Vegan Savory Onion & Cheese Tart is rich, comforting, and full of caramelized onion flavor. A beautiful plant-based centerpiece for any table. 🧅🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
