Sunday, May 9, 2010

Roasted-Onion Tart with 'Maytag Blue Cheese'

Of course, I didn't use real Maytag blue cheese for this recipe, but the soy blue cheese from Sunergia is one of my favorite vegan products out there! This tart gave me the chance to feature it.

As with the Corn, 'Bacon', and Green Onion Tart I made last week, the original recipe for this tart called for Pillsbury's canned refrigerated pizza dough. You can use it, but I prefer to make my dough at home using the Pizza Dough recipe on this blog. If you make the dough at home, be aware that it needs two rises - the first for 45 minutes, and the second for 30 minutes. You can make the onion filling for the tart during the second rise.

To make the filling, peel 1 medium Vidalia onion, and cut into 8 wedges, leaving the root intact. Place the wedges in a 13x9-inch baking dish, along with 10 peeled and halved shallots and 10 peeled and halved garlic cloves (I only had 8 garlic cloves left at home, but figured that was close enough).

In a bowl, combine 3 tablespoons balsamic vinegar, 1 tablespoon melted vegan butter (such as Earth Balance), 2 teaspoons agave nectar (in place of honey), and 1/4 tsp. dried thyme. Drizzle over the onion mixture, and toss to coat.

Bake at 425 degrees for 30 minutes, stirring occasionally.

Meanwhile, line a baking sheet with parchment paper, and sprinkle the paper with 1 tablespoon cornmeal. If you are using Pillsbury's dough, place the dough right onto the baking sheet, and pat it out to a 14x12-inch rectangle. If you've made your dough at home, roll it into a 14x12-inch rectangle on a floured surface, then transfer to the baking sheet.

Spread the onion mixture evenly over the dough, leaving about a 1-inch border on all sides. Fold that border up and over the onion mixture on all sides. Sprinkle with 1/4 tsp. salt, 1/2 tsp. black pepper, and 2/3 cup crumbled soy blue cheese.

Bake at 425 degrees for 15 minutes, then cool on a wire rack (still on the baking sheet) for 10 minutes. Sprinkle with 1 tablespoon chopped parsley, and divide into 4 equal pieces of 360 calories each.

Vidalia onion $1.19
shallots $3.27
soy blue cheese $4.49
parsley $2.49

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance