If you’re looking for a centre piece for your Thanksgiving meal, or if you’re having friends round for dinner, try this delicious Plant-Based Cranberry and Onion Tart With Fresh Rosemary.

I’ve served it here with roast potatoes, roast garlic, sweet carrot batons and Brussel sprouts with toasted caraway seeds.

You might also like my Tomato and Black Olive Tart with Fresh Basil and Pine Nuts. It’s super easy to make. Just click here to go to the recipe.

For my cranberry sauce recipe, just click here.


For the carrots, take 500g/17oz carrots, washed and cut into even sized batons and put into a pot with four tbs honey and 500ml/17oz vegetable stock. Simmer for 15 minutes then increase the heat so the remaining stock evaporates. The carrots should be nice and shiny. Just before serving sprinkle two tablespoons of toasted sesame seeds over the carrots.

For the Brussels sprouts, take 500g/17oz washed and cut into half sprouts, steam them until tender, but not mushy. Toast two tablespoons of caraway seeds in a dry pot for a few minutes them add to the Brussels sprouts with the juice of a fresh lemon.

You can also roast the sprouts for 15 minutes in an oven proof roasting tin. Just put a few tablespoons of water in the tin with the sprouts, throw in some garlic cloves and two tablespoons of caraway seeds. Once cooked, squeeze the juice of a whole lemon over the sprouts and serve.

I’d love to hear how you get on making the Plant-Based Cranberry and Onion Tart With Fresh Rosemary. Let me know in the comments section below. Thank you!

Oh, and don’t forget to share it with your friends and family using the buttons top left on this page.

Plant-Based Cranberry and Onion Tart With Fresh Rosemary

Serves 5
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish
Misc Serve Hot
Occasion Christmas, Easter, Formal Party, Thanksgiving, Valentines day

Ingredients

  • 320g/11oz ready made, ready rolled puff pastry, thawed if frozen. Make sure it's labelled vegan friendly.
  • 550g/19oz onions, thinly sliced. I used a mandolin
  • 8 heaped tablespoons cranberry sauce - I make my own. Click above for the recipe
  • 3 tablespoons chopped fresh rosemary
  • rosemary for decoration
  • plant-based milk such as almond or brown rice

Directions

Turn the oven to 180 celsius or 350 Fahrenheit. Meanwhile, add the sliced onions to a pot containing 4cm/2" of cold water and cook over a low heat for 20-30 minutes stirring frequently until the onions are soft and they begin to caramelise. Keep adding more water if the water evaporates. You may have to do this three or four times. This helps to makes the onions lovely and soft and breaks down the natural sugars in the onion.
Put the puff pastry on a flat surface like an oven proof baking sheet. Use a pastry cutter or saucer and cut out four circles, each measuring 12cm/5" in diameter.

Turn over the edges of each and pinch them to help them retain their shape. Prick the bases with a fork and using a pastry brush, brush them with some plant-based milk such as almond or brown rice.

Line the tart with baking parchment and fill it with ceramic baking beans or dried pulses. This helps to stop the base becoming soggy and is known as 'baking blind'.

Put the tarts into a hot oven for five to ten minutes.
Remove from the oven and discard the baking parchment and ceramic baking beans or dried pulses.

Divide the cranberry sauce equally between the four pastry circles. Top with the caramelised onions and sprinkle the freshly topped rosemary over the top of the four tarts.
Bake for 15-20 minutes until they're well risen, then serve with your choice of vegetables and potatoes.
Brush the edge with some plant based milk then bake for 15-20 minutes until well risen.

If you’re just starting out on your plant-based journey then the following articles will help you.

How to get started on your plant-based journey to learn about the power plate. It was developed by Physicians Committee for Responsible Medicine and provides optimal health for you and your family and is brilliantly flexible so you can eat in a way that suits your taste and lifestyle whilst getting all the nutrients you need.

If you’re struggling to eat more whole grains everyday, check out my five tips to help you here: How to easily eat more whole grains everyday

And if you’d like to read more about the power of fibre and why it’s so good for you, then read my 5 fabulous reasons fill fibre You should also check out the information on page 10 in this PDF.

A typical food plan for the day may look like this:

7 of the best ever plant-based breakfastsOatmeal/porridge for breakfast made with water or plant-based milks such as rice milk. Topped with fresh fruit such as sliced banana. Two slices of wholemeal toast, spread with 100% fruit jams. Read about my 7 of the best ever plant-based breakfasts 

Water and/or tea or coffee, black or made with plant-based milks.

Mid morning snack of fruit, or read my post on 11 simple plant based snacks to enjoy at work

11 Simple Plant-Based Snacks to Enjoy at Work

For lunch7 Inspiring Plant-Based Sandwich Fillings For Your Lunch, how about a baked potato topped with veggie chilli, or soup and a salad. For ideas on sandwich fillings read my blog post on 7 inspiring plant based sandwich fillings for your lunch

For an afternoon snack remember to check out my suggestions here: 11 simple plant based snacks to enjoy at work

Now it comes to dinner. What’s quick to make, nourishing and doesn’t cost the earth? Try some of my delicious dinner recipes.

Let me know in the comments section below if you’ve made my Plant-Based Cranberry and Onion Tart With Fresh Rosemary. I always love hearing from you! 

p.s. Remember to share my post with your friends and family by using the buttons on the top left of the page. Thank you!

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