Caramelised Onion and Rosemary Tart Recipe
Caramelised Onion and Rosemary Tart Recipe
This lovely, impressive tart certainly has the wow factor! The fusion of sweetness, tartness and savoury flavours gives it a memorable taste that lingers long after your last bite.
Servings
Prep time
Cook time
Recipe
Ingredients
- Cashew Cream
- ¾ cup raw unsalted cashews
- 2 garlic cloves
- Celtic sea salt
- 1 tbsp freshly squeezed lemon juice
-
- Filling
- ¼ cup cold-pressed extra-virgin olive oil
- 4 large brown onions, thinly sliced
- Celtic sea salt & Freshly ground black pepper
- 1 tbsp rice-malt syrup
- 1½ cups English spinach & kale leaves, sliced
- 1 tbsp apple-cider vinegar
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- Tart Crust
- 1½ cups almond meal
- ½ tsp Celtic sea salt
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp dried rosemary
- ¼ cup cold-pressed extra-virgin olive oil
Method
- Preheat oven to 180°C and lightly grease 22cm pie dish.
- To make cashew cream, place cashews, garlic, salt and lemon juice in food processor with ¼ cup filtered water and process until thick and creamy. Add more water if required.
- To make filling, heat olive oil in large frying pan over low heat and cook onion, salt, pepper and rice-malt syrup for about 30 mins or until onion is caramelised.
- Add spinach and kale and cook for a further 10 mins, or until tender. Drain excess liquid and add apple-cider vinegar.
- To make pastry, combine almond meal, salt, bicarb soda and rosemary in large bowl and stir to combine.
- In separate bowl, whisk olive oil with 1 tbsp cold filtered water. Stir olive oil and water into dry ingredients and mix well to combine.
- Spoon mixture into prepared pie dish and spread evenly over base and up sides, removing excess pastry. Pop in oven and bake for 10 mins.
- Remove from oven and allow to cool slightly before adding cashew cream then onion mixture. Return to oven and bake for a further 15 mins or until crust is golden.
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