Rustic Chard and Onion Tart

I love this kind of food for its simplicity and deliciousness. This tart, made with rainbow chard and spanish onions is super simple yet bursting with flavour. It’s an honest tart, which relies on the caramelised onion to give it depth of flavour, and the rainbow chard to makes it look oh so pretty!

serves 4-6

What you need

for the pastry

1 cup of chickpea flour

1 cup of wholemeal flour

3 tablespoons of vegan butter

2 tablespoon nutritional yeast

2 teaspoons salt

1/2 cup of cold water

for the filling

bunch of rainbow chard, leaves and stems chopped

2 large red onions, sliced

1 clove of garlic, finely minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon seal salt

1 tablespoon brown sugar

1/4 cup of pine nuts

1/2 cup of vegan mozzarella

salt and pepper to taste

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What to do

for the pastry

Preheat oven to 180°C.

Place the flours, butter, nutritional yeast and salt into a large food processor and blitz for about 10 seconds.

Pour the water in slowly while the machine is running. Add enough so that the mixture becomes a ball of dough.

Roll out the dough between to sheets of baking paper and place in a tart pan. Prick with a fork and blind bake for 10 minutes.

for the filling

Add the olive oil to a large frying pan and cook the chard for 5 minutes or until chard wilts and the stems are tender. Cool slightly and then stir through the garlic and season with salt and pepper. Place into a large bowl and set aside.

In the same pan, add your onions and a bit more olive oil and cook over medium heat, stirring frequently, for about 15 minutes or until the onion is soft. 

Then reduce the heat to low and add the balsamic vinegar, brown sugar and salt cook for a further 15 minutes or until dark and caramelised.

Add the onions to the chard and stir to combine. Season with salt and pepper.

Transfer filling to your tart shell and top with pine nuts and vegan mozzarella.

Bake for 30 minutes at 180°C.

Enjoy with a glass of sauvignon blanc!

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