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Vegan Red Pepper and Onion Tart

Makes 1 tart

The red pepper and onions, which can be cooked in advance, are caramalised before adding to the pastry in this tasty vegan quiche.

Free from Soya, Dairy, Nuts
Vegetarian, Vegan, Organic

Ingredients

Change Quantities:
  • VEGAN PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 100g vegan baking block
  • 6-7 tbsp cold water
  • oil, for dish
  • flour, for dusting
  • RED PEPPER AND ONION FILLING
  • 4 large onions
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 3 tbsp red wine/grape juice
  • 4 red peppers
  • 2 tomatoes, thinly sliced
  • salt and pepper

Vegan Pastry

  1. Pre-heat the oven.
  2. Measure the flour, salt and butter into a large bowl.
  3. Using a pastry blender or fork, work the butter into the flour until it resembles breadcrumbs.
  4. Stir in enough water to bring together a soft ball of dough.
  5. Cover the dough and leave it to rest for 15 minutes.
  6. Rub a little oil around the inside of a 23cm/9” quiche or tart dish.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.
  9. Cut away any pastry hanging over the edge of your dish.

Red Pepper and Onion Filling

  1. Peel and dice the onions into a frying pan, add the oil, cover and cook over gentle heat for 15-20 minutes until they collapse.
  2. Dice the garlic and chilli and add them to the pan.
  3. Add the sugar and red wine (or grape juice) and cook for a further 2 minutes.
  4. Remove and set aside.
  5. Halve the red peppers, remove the seeds and put them skin up on a baking tray.
  6. Cook under a hot grill until the skins start to blacken, remove and leave to cool.
  7. Peel the charred skin from the red peppers.
  8. Put the red peppers and prepared onion into a kitchen blender and pulse until smooth.
  9. Season with salt and pepper.
  10. Tip the red pepper and onion puree into the pastry case spreading it out.
  11. Thinly slice the tomatoes and lay these on top.
  12. Bake for 55-60 minutes.

Equipment

23cm/9” tart or quiche dish, kitchen blender, frying pan, pastry blender and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

55-60 minutes

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Ingredients

Change Quantities:
  • VEGAN PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 100g vegan baking block
  • 6-7 tbsp cold water
  • oil, for dish
  • flour, for dusting
  • RED PEPPER AND ONION FILLING
  • 4 large onions
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 3 tbsp red wine/grape juice
  • 4 red peppers
  • 2 tomatoes, thinly sliced
  • salt and pepper

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