Tomato, Cream Cheese and Onion Marmalade Tart
A simple, rustic dish
Equipment
- 1 8" Pie Tin
Ingredients
- Shortcrust Pastry - use my recipe here
- 300 g Tomatoes - choose flavourful ones on the vine
- 400 g Cream cheese - vegan, can be flavoured
- 2 tsp Nutritional Yeast
- ¼ tsp Fresh Thyme
- 4 Large onions - peeled and sliced thinly
- 2 Garlic - cloves, peeled, finely chopped
- 20 g Butter - vegan
- Salt and pepper
- teaspoon Brown sugar
- ½ tsp Balsamic Vinegar
- 1 tsp Olive oil
Instructions
- Preheat the oven to 180c.
- Line your pastry tin with the pastry and blind bake for 20 minutes.
- Meanwhile, melt the butter in a frying pan and add the onions, some salt, lots of pepper, balsamic vinegar and the sugar. Let them sweat down over a low heat for half an hour or until collapsed, golden and a bit like marmalade. Leave to cool.
- Whilst the onions are sweating down, place the cream cheese, thyme, nutritional yeast and ¼ teaspoon salt in a bowl and mix until you have a spreadable mixture. Taste for seasoning and adjust as necessary.
- Spread the cooled onion mixture over the pastry case then gently spread the cream cheese over the top of this then top with the tomatoes, still on the vine. Grind over some more black pepper, a pinch of salt and a little olive oil.
- Turn the oven up to 200c.
- Bake for 30 minutes or until the tomatoes start to pop but not collapse.
- Leave to cool for about 10 minutes before unmoulding.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Tomato, Cream Cheese and Onion Marmalade Tart
Amount per Serving
Calories
415
% Daily Value*
Fat
40
g
62
%
Saturated Fat
23
g
144
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
112
mg
37
%
Sodium
350
mg
15
%
Potassium
338
mg
10
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
2099
IU
42
%
Vitamin C
11
mg
13
%
Calcium
109
mg
11
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.