Vegan tart with miso, frangipane and onions
- Published: 9 Nov 22
- Updated: 26 Sep 24
This rich vegan tart makes a great Christmas main for a plant-based guest. Savoury frangipane is topped with kale and sweet, sticky miso onions.
Use up an open jar of miso with these delicious, umami-rich miso recipes.
Ingredients
- 1 tsp olive oil
- ½ or 1 small red onion, finely sliced
- ½ tsp brown rice miso paste
- 1 tsp rice or white wine vinegar
- Pinch sugar
- Small handful kale
- 1 tsp Free and Easy egg replacer (from Asda, Waitrose and Ocado)
- 1 small garlic clove, crushed
- 25g ground almonds
For the pastry
- 50g plain flour, plus extra to dust
- 1 tbsp olive oil
You’ll also need
- 10cm fluted tart tin
- Baking beans
Method
- Make the pastry first: put the flour in a bowl with a pinch of salt. Add the oil and rub it into the flour with your fingertips until it resembles breadcrumbs. Add 1 tbsp cold water, then use a butter knife to mix until it comes together. Lightly knead the dough into a ball, then roll out on a lightly floured worktop and use to line a 10cm fluted tart tin. Chill for 20 minutes.
- Heat 1 tsp oil in a small pan over a medium heat. Add the sliced onion and a pinch of salt and cook gently for about 20 minutes, stirring occasionally. Stir in the miso paste, vinegar and sugar, then cook for another 5 minutes. Put the kale in a colander in the sink and pour over boiling water from the kettle to wilt it, then leave to drain and cool.
- Heat the oven to 180°C fan/ gas 6. Line the pastry case with crumpled baking paper and fill with baking beans or uncooked rice. Bake on a tray for 12 minutes, then remove the paper and beans and bake for another 5-6 minutes until the pastry is crisp and lightly browned.
- Meanwhile, put the egg replacer in a bowl with 1 tbsp water and whisk until light and fluffy. Use a metal spoon to fold in the garlic and ground almonds to make a fragipane, then season with a pinch of salt and some ground black pepper. Tip the frangipane into the tart case, then spoon over the miso onions and kale, pressing them in lightly. Bake for 20-25 minutes until the frangipane is puffed up and golden.
- Recipe from November 2022 Issue
Nutrition
- Calories
- 533kcals
- Fat
- 29.3g (3.4g saturated)
- Protein
- 13.7g
- Carbohydrates
- 50.9g (9.8g sugars)
- Fibre
- 5.6g
- Salt
- 0.1g
delicious. tips
You can easily up the quantities of this recipe to make multiple tarts.
You can chill the cooked tart for up to 3 days or freeze for up to 1 month. Defrost fully before reheating.
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