Caramelized Onion Tart - Vegan German Zwiebelkuchen

Ingredients

• 2 cups all-purpose or spelt flour (or gluten-free flour for yeast dough)
• 1/2 tbsp dry yeast (or 10 g fresh yeast)
• 1 tsp salt
• 1/2 tsp sugar (variety to taste)
• 2/3 cups lukewarm water (approx. 95 °F (35 °C))
• 2 tbsp vegetable oil (e.g. canola or sunflower oil)
• 25 oz yellow onions (unpeeled weight)
• 1 red onion (optional)
• 6 oz smoked tofu
• 2 tbsp neutral oil (divided)
• 7 oz vegan cooking cream (e.g. soy or oat cuisine or coconut cream)
• 1/2 cup vegan crème fraîche (or sour cream or homemade cashew cream, *see notes)
• 1 cup shredded vegan cheese
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• vegan parmesan
• fresh parsley (or other herbs)

Instructions

1. 1

   --- Make the yeast dough ---

2. 2

   Place flour, dry yeast, salt and sugar in a bowl. Mix everything together and form a well in the center.

3. 3

   Pour water and oil into the well and mix it all together first with a wooden spoon. Then knead for another 5-8 minutes with the dough hook of a food processor (or with your hands) to form a smooth dough.

4. 4

   Then cover with a lid or damp tea towel and let rise in a warm place for about 30-45 minutes.

5. 5

   --- Prepare the onion filling ---

6. 6

   In the meantime, peel the onions and cut them into fine rings. Heat 1 tablespoon of oil in a large deep pan. Add the onions and sauté until translucent, about 5-8 minutes (depending on the thickness of the onion rings). Season with salt and pepper.

7. 7

   Meanwhile, cut the smoked tofu into small cubes and fry in the remaining hot oil for 2-3 minutes on all sides until golden brown.

8. 8

   Stir the fried tofu cubes into the sautéed onions and turn off the heat.

9. 9

   Add the vegan cream, crème fraîche and cheese and mix everything well. Taste and adjust seasonings if needed.

10. 10

    --- Assemble the onion tart and bake ---

11. 11

    Preheat the oven to 350 °F (180 °C). Lightly grease the sides of a 10-inch (24 or 26 cm) springform pan and line the bottom with parchment paper.

12. 12

    Roll out / pull the yeast dough on a floured work surface to a round circle of approx. 13.5-Inch (35 cm). Then place in the pan leaving a border on the sides that is about 1.5-Inch (4 cm) high.

13. 13

    Add the onion filling to the yeast dough base and spread evenly.

14. 14

    Bake the vegan onion tart in the preheated oven for about 35 minutes. Then brush the edges with a little olive oil and bake for another 5 minutes on convection or broiler setting, until lightly golden brown.

15. 15

    Then allow to cool so that the filling can set and become more sliceable.

16. 16

    Garnish with vegan parmesan and fresh parsley if desired. Cut into pieces and enjoy!