Caramelized red onion tart

Pastry

150 spelt flour

100g stoneground plain four

½ tsp Salt

140g Butter (Naturli block - flora block - be better my friend block)

60ml Iced water

Red onions-

5 medium red onions

Salt

Pepper

100ml Red wine

70g Coconut sugar (or brown sugar)

Method

Lets make the pastry first so it has time to rest in the refrigerate while the onions cook.

Weigh out the flour and add the salt. Cube the butter, add to the flour and start to combine using your hands breaking the butter up into smaller pieces. Trying not to turn the dough into bread crumbs leave some larger pieces of butter to make the pastry more flaky once baked. Add the water and lightly combine. Once combined remove from the bowl, pull into 4 pieces, stack them on top of one another and press down - place in a container with a lid and refrigerate until needed (min-1hr to rest if you are prepping the onions a day in advance of needing the pastry.

Now for the onions, thinly slice or use a mandolin to slice. Sweat the onions off with a little salt and pepper. Have your pot on medium heat and stir every couple of minutes to prevent the base from catching too much - it may catch a little, but that’s fine as we want to brown them.

After maybe 15 minutes, if you think all the onions have cooked through and the volume of onions is now 1/2 what you started with, add the red wine - allow it to cook off, then add the coconut sugar mix through and allow to caramelize. Cook for a further 2-3 minutes. Set aside and allow to cool for 15 minutes.

Get your pastry from the fridge and roll it out to 1/4 cm thickness. Place the onions on top and leave about 1cm gap around the edges. Fold the pastry edges over the onions and close like an envelope with some edges overlapping.

Brush with some plant milk and then crack some pepper over the edges.

Bake for 25 mins at 175 degrees.

Once cooked, remove from the oven and allow to cool for 30mins

Slice up and enjoy with a drizzle of balsamic glaze.