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Caramelised Onion and Crispy Sage Tart

Caramelised Onion and Crispy Sage Tart

By OcadoLife
Published on 12 November 2024
Looking for a delicious vegan centrepiece to wow guests? Check out this Caramelised Onion and Crispy Sage Tart from Anna Shepherd – recipe writer and author of Love Vegetables. Made from vegan puff pastry, topped with a creamy cashew ‘cheese’, caramelised onion petals and fragrant fresh herbs, it’ll go down a treat. And if you want a bit of extra crunch, scatter over a handful of toasted hazelnuts.
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Time and servings

1 hr 15 minsTotal time
6Servings
15 minsPrep time
1 hrCooking time

Ingredients

  • 4 tbsp olive oil
  • 1 tsp salt
  • 6 medium onions, halved through the root
  • 1 tbsp balsamic vinegar
  • 2 tsp soft light brown sugar
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 200g cashews, soaked in boiling water for 1 hr
  • 2 garlic cloves
  • 2 tsp dijon mustard
  • 1 lemon, zested and juiced
  • 2 tbsp extra-virgin olive oil, plus a drizzle to serve
  • 1 (320g) sheet vegan ready-rolled puff pastry
  • 1 handful sage leaves

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. To make the caramelised onions, heat 2 tbsp olive oil in a large frying pan over a medium-high heat; sprinkle over the salt. Place the onions, cut-side down, in the hot oil; cover with a lid or foil and cook for 10 mins.

  • Step 2

    Combine the balsamic and sugar in a small bowl, then pour it into the pan. Nestle 
in the thyme and bay, cover again and continue cooking for 3 mins.

  • Step 3

    Turn off the heat and put the onions (cut-side up) and herbs in a roasting tin. (Don’t be alarmed by the charring on the onions – that’s where the flavour is!). Pour over any juices; roast for 25 mins.

  • Step 4

    For the cashew ‘cheese’, drain the cashews and blitz in a food processor with the garlic, mustard, lemon zest and juice, and extra-virgin olive oil. While the motor is running, trickle in 150ml cold water until you have a smooth consistency. Season well.

  • Step 5

    Unroll the pastry onto a baking tray (baking paper and all). Using a sharp knife, score a 1 cm border, taking care not to cut all the way through. Spread the cashew ‘cheese’ inside the border. When the onions are cool enough, separate them into petals and arrange over the top. Bake for 20-25 mins, until puffed and golden.

  • Step 6

    Heat the remaining 2 tbsp olive oil in a clean frying pan; fry the sage until crispy. Scatter over the tart and finish with a drizzle of extra-virgin olive oil and freshly ground black pepper.

  • Step 7

    Recipe Tip: Allow 1 hr extra for soaking the cashews.