This recipe’s inspiration comes from a non-vegan. His name is Mat Follas. He has won Masterchef and also owns a restaurant down in Dorest.
2 red onions, halved
4 tbsp caster sugar
2 cloves of garlic
250 g fresh puff pastry (in the UK we use Jus Roll)
Vegan butter alternative (I used Vitalite)
1 block of soft white Cheezley cheddar (by Vegideli)
1 carton of single soya cream (I used Alpro)
1 carton of plain soya yoghurt
1 tablespoon dried chives
1 tablespoon corn flour
1 teaspoon Dijon mustard
1 squirt of vegan mayonnaise
- Heat the oven to 160C.
- Place your chopped onion halves in a pan, add enough water to cover and then simmer for three minutes. Leave to cool for ten minutes.
- Cover the base of a frying pan with the sugar, warm until just melted, then add the onions and cook for a few minutes until everything is caramelised.
- Add a strip of baking paper to each hole in a muffin tin and lightly oil.
- Fill each whole with some caramelised onions and some chopped garlic before placing a cutting of a puff pastry sheet on top. (Make sure you tuck the sheet into the tin and around the onions.)
- Glaze each one with a bit of “butter” and place in the oven for 40 minutes.
- To make the sauce, pour the single cream into a non-stick pot and turn up the heat. Now add your block of cheese chopped into smaller pieces and stir whilst it melts.
- Next add the yoghurt, chives, salt, pepper, Dijon mustard corn flour and mayo. Now turn the heat off.
- Pour into a food processor and pulse blend for a minute. Now is the time to add any extra salt, pepper or for extra creamyness, a dollop of “butter.”
- Pulse blend for another minute.
- Once the tarts are done, remove careful from the oven and place the right way up on your plate with a rocket salad and your cheese sauce.
I actually could not believe the flavours of this dish. I put the some tarte, some rocket and some sauce on my fork and it hit me in the face. Sweet, then peppery and then creamy. This dish is absolutely divine and whilst not the healthiest of easiest to make, it’s worth all of it just for that flavour.
Now check out the two styles of dish I did trying to be posh and shit!