Vegan French Onion Tart with Soy Cream

Combine the flour and half the fine sea salt in a large bowl. Add the extra-virgin olive oil and rub with your fingertips until the mixture resembles coarse breadcrumbs. Drizzle in the ice-cold water one tablespoon at a time, mixing until the dough just comes together.

Shape the dough into a disc, wrap, and rest in the refrigerator for 30 minutes.

Meanwhile, heat the olive oil in a wide, heavy-bottomed pan over medium-low heat. Add the sliced onions, the remaining fine sea salt, sugar, thyme leaves and bay leaves. Stir to coat, then cook uncovered, stirring every 8–10 minutes, for 45–55 minutes until deeply golden, jammy and reduced — they should smell sweet and nutty with caramel-coloured edges.

Pour in the white wine and increase heat to medium. Cook, stirring constantly, for 3–4 minutes until the wine is fully absorbed and no liquid remains in the pan.

Remove the bay leaves and set the onions aside to cool slightly.

Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. On a lightly floured surface, roll the chilled dough to 3–4mm thickness and line a 23cm loose-bottomed tart tin, pressing into the edges. Trim excess, prick the base all over with a fork, line with baking paper, and fill with baking beans or dried pulses.

Blind bake the pastry shell for 15 minutes until the edges are set and pale gold.

Remove the baking beans and paper.

Return the pastry shell to the oven and bake for a further 8 minutes until the base is dry to the touch and lightly coloured. Remove and reduce oven temperature to 180°C, or 160°C for a fan oven, or 350°F.

Blend the silken tofu, soy cream, wholegrain mustard, nutritional yeast, nutmeg, white pepper, cornflour and apple cider vinegar in a blender until completely smooth and no tofu lumps remain.

Spread the caramelised onions evenly across the baked pastry base. Pour the soy cream custard over the onions, gently shaking the tin to settle it into an even layer.

Bake at 180°C for 28–32 minutes until the custard is just set with a very slight wobble at the centre when the tin is nudged — it will firm as it cools.

Remove from the oven and leave to cool in the tin on a wire rack for at least 20 minutes before slicing. Finish with a pinch of flaky sea salt and extra thyme leaves if desired.