Caramelized Onion Tart
Mini-Peppers with Daiya
Cauliflower and Paprika Soup
After the success of the Tomato and Basil Tart (and with the other half of the puff pastry still available) we made this luscious caramelized onion tart. The base was a mix of vegan cream cheese with minced parsley, nutritional yeast, minced garlic, minced shallots, salt and pepper. The onions were slow cooked in olive oil until golden, about 10 minutes, and were seasoned with salt & pepper.
The puff pastry was rolled out slightly to fit the rectangular pan, then the layer of herbed cream cheese was added and was then topped with caramelized onions. It was baked at 400F for about 25 minutes (check after 20 minutes to be safe).
The pickled peppers came from the olive bar section of the supermarket, and were stuffed with a dollop of Daiya and baked at the same time as the tart -- a nice one bite app.
The cauliflower & paprika soup was our riff on Karfiolleves minus the tiny dumplings (galuska) via Saveur -- the recipe isn't online at the moment -- but it's simply one diced carrot & onion with 1 1/2 tbs. of smoked paprika, salt, pepper, six cups of veg stock and a small head cauliflower roasted, topped with chopped parsley.