This savory tart is hearty enough to call a pie and delicious enough to star as a fantastic main course. I’ve always loved the combination of apples, onions and cheeze and decided to incorporate all three in this special entrée. The addition of unripened Bartlett pears gives it an extra touch of sweetness and unexpected flavor.
Inspired by my ongoing obsession with French everything, this tart is excellent for impressing house guests, or even just your favorite people who sit alongside you at the dinner table.
Apple, Pear and Onion Tarte Salée ~ Vegan and Gluten-Free
- 3/4 cups superfine brown rice flour
- 1/2 cup buckwheat flour
- 1/2 tsp sea salt
- 1 1/2 tbsp flaxseed meal mixed with 3 tbsp water
- 1/4 cup + 1 tbsp cold vegan margarine
- 1/4 cup very cold water
- Up to an additional 3 tbsp superfine brown rice flour
- 16 oz (about 2 cups) pearl onions, (I used frozen and then sautéed them in a touch of olive oil until lightly browned)
- 2 medium sized granny smith apples, cored and thinly sliced
- 1 Bartlett pear, not yet ripe (same hardness as granny smith apples) cored and thinly sliced
- 2 cups (or one bag) Daiya mozzarella cheese
- 2 tbsp melted vegan margarine
- Fresh cracked black pepper
To make your crust, mix together brown rice four, buckwheat flour and sea salt until well combined. Prepare flaxseed meal by combining with water and allowing to rest for about 5 minutes.
Using a pastry blender, cut in margarine until mixture is evenly crumbly. Stir in prepared flaxseed meal and 1/4 cup very cold water until you achieve a soft dough. Use your hands to knead in the additional brown rice flour until a stiff dough is formed.
Chill dough for about 10 minutes, or until cold. Roll out onto lightly rice floured surface until about 1/4 inch thick and use a flat edged spatula to scoop up and place into pie pan. Press down with fingertips or use a fork to flatten the edges of the pie crust.
Preheat oven to 415 °F.
Chill crust while you slice the apples and pear, and sauté the pearl onions. Arrange as shown below: first layer apples on bottom. Top apples with pearl onions. Add about 1 cup Daiya and then top with sliced pears. Top with more Daiya. I added much more than is show below. In fact, I used the rest of the bag of cheese to top this tart. Drizzle with melted margarine and then place into preheated oven.
Let bake for 10 minutes, and then reduce heat to 350 °F. Continue baking about 45-50 minutes, or until apples and pears are easy to pierce with a fork. Broil for 3 minutes to get a golden color to your topping. Your crust will be dark brown when finished because of the buckwheat flour… don’t worry, it’s not burnt!
Let cool briefly, garnish with fresh cracked black pepper, and then slice up and serve.