Vegan Red Pepper and Onion Tart


  • 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
  • salt and pepper
  • 200g Doves Farm Organic Plain White Flour
  • 100g vegan butter, softened
  • 6 tbsp cold water



  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.


  1. Put the flour and butter into a large bowl.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Sprinkle the water over the flour and stir to bring together to form a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.

Caramelized Onion Tart

  1. Pre-heat the oven and rub a little oil around the inside of a 23cm/9” quiche or pie dish.
  2. Roll out the pastry into a 28cm/11” circle about the thickness of a £1 coin.
  3. Gently lift the pastry into the prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
  4. Cut away any pastry hanging over the edge of your dish.
  5. Put the prepared onions and red pepper into a kitchen blender and pulse until smooth.
  6. Season with salt and pepper, tip onto the pastry and smooth the top.
  7. Bake for 55 – 60 minutes.