I made these for a dinner party and my guests adored them and had no idea they were vegan. They're rich, creamy and have a delicate melt in the mouth crust made from nutritious spelt flour. The tarts are great served hot or cold, as a starter or a main. They can be cooked, stored in the fridge for 2-3 days and heated up in the oven for about 8 minutes 180ºC.
Course: Appetizer, lunch, Main Course, Snack
Keyword: dairy free, feta tart, vegan cheese, vegan tart
Servings: 4small tarts
175gspelt/wholemeal flouruse plain if you wish
generous pinch of sea/pink salt
3-4medium chopped red onions
1/2cupSoya/oat creamor coconut
season with salt and pepper
80gcubed vegan fetaI used Sheese
Preheat oven to 180ºC/356ºFIn a mixing bowl add the flour, baking powder, salt and spread. Mix together with a large wooded spoon and once the mixture comes together use your hands to from a crumb like mixture. Add the chilled milk and mix in then use your hands to work the pastry together and then form a ball. Place in the fridge for 20-30 minutes while you prepare the filling.
Finley chop the onion and fry on a low setting for 15 minutes. It's important to not burn the onions so remove from the heat if the start to brown too quickly. While the onions are cooking roll out the pastry to about 1 cm thick and line the pastry tins (loose based are best or you will struggle removing the tarts) Press around the edges to form a crust for the onion filling to sit in. Leave to one side and to the onions (after 15 minutes) add the vinegar and syrup and carry on frying for another 10 minutes until the onions caramelise. Pour in the cream, mayo and season with salt and pepper and turn up the heat until the liquid simmers. Pour into the cases (do not overfill) and then add 3-4 cubes of feta. Place in the middle of the oven 180ºc and bake for 20-25 minutes. Keep and eye on them as you do not want the tops to burn. Carefully remove from the tins (HOT) and serve warm or wait to cool. Great with salad as a starter or with boiled new potatoes and veg as a main.
TIP: Try not to overfill the pastry cases as the filling expands and can leak over the edge. Why not make one big tart instead of 4 smaller ones if you don't have smaller tins.