Caramelized Onion and Portobello Tart with Thyme-R
Category
Entrees - Maindishes
Sub
Category
None
Servings
8
Preptime
3hr 50min
Wine/Beverage
Recommendations
wine
Ingredients
Vegan pie crust (1 crust for a pie pan, 2 for a large tart pan)
2 large sweet onions, thinly sliced
1 Tbsp coconut oil
1/4-1/3 cup white wine
3 Portobello caps, chopped
1 Tbsp EVOO
1/3 of a vegetable bouillon cube
Pinch of salt (more if the bouillon is salt-free)
Pinch of black pepper
1 package of silken tofu (the kind for smoothies)
1 Tbsp miso paste
1 tsp lemon juice
1 Tbsp cornstarch
1 Tbsp fresh thyme leaves, chopped
1 Tbsp fresh rosemary leaves, chopped
Instructions
1. Follow the directions on your pie crust for thawing. Mine said
to leave it sit out for 3 hours (thus the long prep time).
2. Set a large skillet over medium heat, and add the coconut oil.
Once the oil is hot and shimmering, add your onion. Occasionally
stir, allowing the onion to caramelize. This should take between
20-40 minutes. Once the onions are beginning to turn a lighten
golden color, add the wine and stir. Let the liquid cook off
completely.
3. While the onions are caramelizing, sauté the mushrooms in
the EVOO over medium heat. Once they begin to release their
liquid, add the bouillon, salt, and pepper. Cook 5-7 minutes
until they are dark and very fragrant.
4. Preheat the oven to 350 degrees.
5. In a blender, combine the tofu, miso, lemon juice, and
cornstarch. It will be very runny.
6. Roll your pie crust into a tart pan or a pie pan. If you are using
a large tart pan, as I did, the first pie crust should fill the bottom
of the pan, but not come up the sides. I cut long strips off the
2nd pie crust and patted it up the sides, cutting off any excess.
This is not necessary, but makes for a pretty presentation.
7. Add your onions to the base, spreading evenly. Then add your
mushrooms, spreading evenly. Carefully pour your miso mixture
over the top of your filling. You may not need all of the cream
sauce. You want everything to just be covered, but not
swimming.
8. Sprinkle your fresh herbs over the top.
9. Bake for 20-25 minutes. Remove from oven and let cool.
10. To serve, top with the greens of your choice, or a small
drizzle of finishing oil. Enjoy with a glass of wine.
Originally Submitted
9/24/2013
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