- Makes: 12 servings.
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- 10 tbsp oil
- 1 tsp sugar
- salt
- 6 tbsp ice water, or more as necessary
- For the Filling:
- 1/4 tbsp olive oil
- 2 large sweet onion, thinly sliced
- 4 garlic cloves, minced
- 6 tbsp nutritional yeast or other cheese substitute
- 1 tbsp chopped herbs like thyme or sage
- 2 VeganEggs
- 1 cup Ripple Foods Half-and-Half
- 1 teaspoon salt
- black pepper
Directions
- Make the crust by mixing the oil, sugar, salt and flour together by hand into a uniform mixture. Add in the water one tablespoon at a time to make a shortcrust pastry, then press it into twelve mini tart molds or one large 11-inch tart pan. Prick the crust with a fork and blind bake at 375 in the oven for 10 minutes.
- For the filling, sauté the onions in the oil until golden, stirring often, for 20 minutes. Add in the garlic and herbs. Let cool, then divide the onions between the tart shells. Divide the nutritional yeast or cheese substitute between the tarts, then whisk the vegan egg and Ripple Foods half and half together with the salt and black pepper. Divide between the tarts, then bake for 20 minutes or so, until the filling is set and the crust is golden.
