Vegan Sheet Pan Onion Tart
There are probably as many options for an onion tart as there are onion slices on it. Some people prepare it in a springform pan based on shortcrust pastry, just like a quiche lorraine. Personally, I prefer an onion sheetpan tart with a fluffy yeast dough that is more like a pizza, only with a huge pile of onions on top.
If you're in Germany, you will also notice that you can quickly identify where someone is coming from by asking him or her about their idea of an onion tart. While the Swabian classic is baked in a round baking pan and onions and bacon get fried first in the South German cuisine, people from East Germany prefer an onion tart with raw toppings and in a rectangular form. We decided to create a recipe somewhere in the middle: the onion stays raw, but the diced tofu is fried – not too long though, because otherwise it will just burn in the oven. By adding a pinch of cumin, the onion tart doesn't only get more delicious, but also wholesome.
We're so happy that fritz kola was supporting us for this recipe! Since onion tarts are often served with wine, we just decided to go with a non-alcoholic option: grape spritzer! It's not only matching the red onions of the recipe perfectly in color, but also tastes just wonderful. Like all of their drinks, also the grape spritzer is all vegan and gluten-free.
Vegan Sheet Pan Onion Tart
Ingredients
For the yeast dough:
- 500 g (4 cups) flour
- 1.5 tsp active dry yeast
- 350 ml (1.5 cups) warm water
- 1 tbsp brown sugar
- 1 tsp salt
- 1.5 tbsp olive oil
For the topping:
- 600 g (21 oz) red onions
- 200 g (7 oz) smoked tofu
- 1 tsp soy sauce
- 400 g (14 oz) silken tofu
- 3 tbsp starch
- 3 tbsp chickpea flour
- 1 tsp ground caraway
- vegetable oil for frying
- salt
- pepper
- nutmeg
- chives for serving
Instructions
Add active dry yeast, sugar, and warm water to the bowl of your kitchen machine with a dough hook attachment, stir and let rest for approx. 10 minutes, until the surface is bubbly.
Mix flour and salt. Little by little, add the flour mixture to the yeast mixture while stirring on low speed. Once the flour is all in, add olive oil. Mix and knead on medium speed for approx. 5 – 10 minutes until everything is incorporated and a sticky dough forms. Cover the bowl with a kitchen towel and let it rest for approx. 1 hour at a warm spot until the dough volume has doubled.
In the meantime, peel onions and cut into fine rings. Finely dice smoked tofu and mix with soy sauce. Heat vegetable oil in a frying pan and fry tofu for 3 – 4 minutes. It doesn’t need to get super crispy since we don’t want it to burn in the oven.
Add silken tofu, starch, and chickpea flour to a liquid measuring cup and blend with an immersion blender. Generously season with salt, pepper, nutmeg, and caraway. Mix red onion, silken tofu mixture, and half of the smoked tofu and stir to combine.
Grease a sheet pan with some oil and add yeast dough. Carefully pull it towards all corners of the sheet pan, but if you notice that it’s tricky, let the dough rest for a few minutes, then try again. Once it covers the whole sheet pan, let it rest for 10 minutes and preheat your oven to 200°C/390°F.
Add the onion and silken tofu mixture on top of the dough and sprinkle with the remaining smoked tofu. Bake at 200°C/390°F for approx. 25 minutes, or until the onion tart is golden brown. Serve with chopped chives.
