Caramelised Onion Tart

A vibrant veggie tart


  • Plain flour, for dusting
  • Block of puff pastry
  • 1 Tbsp dairy free milk
  • 50g Vegetable spread
  • 3 large red onions
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp Brown sugar - can use any sugar
  • 2 Peppers
  • Small tub of cherry tomatoes
  • Handful of pomegranates to serve


  • Heat oven to 200C/180C fan/gas 6
  • On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle
  • Slide onto a baking tray, brush with the the milk and cook for 20 mins or until golden
  • Meanwhile, melt the spread in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt
  • Cook, stirring regularly, for 10 mins until soft
  • Pour in the balsamic and sugar then cook for a further 6-8 mins or until sticky and caramelised
  • Spoon over the pastry, then top with peppers and tomatoes
  • Return to the oven for 15 mins
  • Add pomegranate to serve
  • Enjoy!

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