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Portwine Onion Tarts

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This recipe for Portwine Onion Tarts was out of a recipe magazine that I picked up at the grocery store. I wasn't sure if I could make it work because it was just a normal recipe with sour cream but it turned out great. It takes some time but the result is really elegant and tasty.

 

Servings: 4 6-inch tart forms
Duration: 1 1/2 hours

Utensils: tart forms, frying pan, rolling pin
Cooking surface: stove top and oven, 400 degrees


Tip:

I used rice cream for the thickness and added soy cream for smoothness. You can choose to only use soy cream and adjust the flour amount as needed.

Ingredients:

For the crust:

3 cups flour

1 cup cold margarine in pieces plus some to grease the tart forms

pinch of salt

1/2 teas thyme

 

For the topping:

25 oz or 4 cups small red or white onions, halfed or quartered

handfull of fresh sage

1 sprig fresh rosemary

3 Tab Vegan magarine

Salt and Pepper

3/4 cup Portwine

6-8 soft prunes

4 Tab walnuts, slightly chopped

3/4 cup rice cream and 2 Tab soy cream

2 Tab flour

2 portions egg substitute

1 Tab nutritional yeast flakes (optional)

 

Instructions:

Mix all ingredients for the crust together until the margarine is blended in. Dough will be Put in the refrigerator for 30 minutes.

 

Melt the margarine for the topping in the frying pan. Add the onions, sage, rosemary and saute for a few minutes. Spice with salt and pepper. Pour wine over the top and cook covered at medium heat for about 4 minutes. Take the top off and let the liquid reduce. Mix in prunes.

 

Mix rice cream, soy cream and flour together with egg portions and spice with salt and pepper. You can add a little more flour to make the base thicker.

 

Preheat oven to 400 degrees. Grease the tart forms. Seperate the dough into 4 small balls. Roll each ball flat and press into the forms and up the sides. Prick the dough several times with a fork. Pour in the egg/cream mixtures into each tart form equally. Spoon on the portwine onions dividing them up between the four forms. Sprinkle the nuts over the top. Bake for about 35 minutes or until the egg/cream mixture is set. Serve warm or cold. 

 

These Portwine Onion Tarts are one of the best vegan redos I have ever done. It takes a while but the result is really top notch and taste delicious. We ate two fresh from the oven and ate the other two cold for lunch. Tasted great both times!

Comments:

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