Caramelized Onion Pistachio Tart
Ingredients:
Caramelized Onions:
1 cup water, vegetable broth or red or white wine
1/2-1 teaspoon sea salt
1 teaspoon liquid aminos
1 tablespoon brown sugar
1 medium sized onion, medium cut
2 to 3 garlic cloves, chopped
Directions:
In a large skillet over medium heat, bring to a simmer one-half cup liquid, salt, liquid aminos, and brown sugar. Add onion and garlic and sauté, stirring frequently, until liquid is evaporated. Add remaining liquid and continue sauteing until deeply browned and almost all moisture is evaporated but avoid scorching. Set aside. If not using immediately, cool, cover, and refrigerate. Return to room temperature before using.
Ingredients:
Crust:
2 cups all purpose or white whole wheat flour
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon everything bagel seasoning
1/4 cup olive oil
1/4 cup canola oil
1/2 cup non-dairy milk
Directions:
Preheat oven to 350 degrees. Place all dry ingredients in a medium bowl. Make a well in center and pour in wet ingredients. Stir together with a fork until a moist, crumbly dough forms. Sprinkle into tart shell with removable bottom, either an 8 or 9-inch round or a 5 x 12-inch rectangle. Press firmly and evenly onto sides and bottom, using the bottom of a sturdy glass if desired.
Place on a baking sheet and bake on center rack of oven for 12 minutes or until lightly golden brown. Remove from oven and place on wire rack. Leave oven on. Meanwhile make filling.
Ingredients:
Filling:
1 tablespoon olive oil
1/3 cup whole pistachios
2 tablespoons coarse chopped pistachios
1/4 cup very loosely packed fresh rosemary leaves
8 to 12 leaves fresh sage, torn in half
Pinch + 1 teaspoon sea salt or to taste
8 ounces Tofutti Better Than Cream Cheese
8 ounces extra firm tofu, drained and gently pressed
1 tablespoon liquid aminos
1/2-1 teaspoon rubbed sage
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 tablespoon nutritional yeast (optional)
1/3 cup whole dried cranberries
2 tablespoons chopped dried cranberries
Caramelized onions (made earlier)
Fresh sprigs of rosemary and sage, dried cranberries, and pistachios (garnish)
Directions:
Place 1 tablespoon olive oil in medium or large skillet over medium heat and bring to a shimmer. Add 1/3 cup whole pistachios, rosemary, fresh sage, and pinch sea salt. Sauté, stirring frequently, for a couple minutes or until fragrant. Avoid browning. Remove from heat.
In bowl of large food processor fitted with metal blade, process Tofutti Better Than Cream Cheese, tofu, sauteed pistachio-rosemary-sage mixture, 1 teaspoon sea salt or to taste, liquid aminos, rubbed sage, garlic powder, onion powder, freshly ground black pepper, and optional nutritional yeast. Process until smooth with chunks of pistachios and flecks of rosemary and sage.
Transfer to medium bowl and stir in 1/3 cup whole dried cranberries, and caramelized onions. Transfer to baked crust, gently smoothing top. Sprinkle with 2 tablespoons each chopped pistachios and chopped dried cranberries. Bake 15 to 20 minutes or until set. Remove from oven, cool slightly or to room temperature, and serve, garnished as desired.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
