Start your first meal off as a married couple with these delicious Mediterranean tartlets. They will wow your guests and get your mouth watering for the rest of the evening’s treats!
You can find my recipe for tofetta here, it is best to make this at least two to three days in advance to give the tofu time to absorb the flavours.
For a simpler and quicker version you can substitute the home made pastry with store bought along with premade tofetta!
For the pastry you will need:
4 cups plain flour
1 1/2 cups butter, I use Nuttelex
1 no-egg, I use Organ
5 tablespoons cold water
1 tablespoon white wine vinegar
1 teaspoon salt
For the caramelized onions you will need:
1 tablespoon butter, I use Nuttelex
1 tablespoon vegetable oil
4 onions, sliced into thin rounds
1 cup water
1 cup sugar, preferably brown sugar
2 tablespoons balsamic vinegar
rosemary, to taste
To assemble you will need:
100g sun-dried tomatoes
1 jar tofetta
rosemary, to garnish
Start by whipping up the pastry. This can be made up to a day or two in advance and kept in the refrigerator until needed.
In a large bowl combine the flour and butter with a pastry cutter or electric mixer. When the dough starts to come together add in the no-egg along with the water, vinegar and salt. Continue mixing until it forms a firm but elastic dough.
Split the dough into three even portions.
Take the first portion and roll it out to the desired width, I rolled mine to around a 2mm thickness. Repeat this process with the other two portions, and wrap all flat dough portions in cling film separately and refrigerate until needed. Make sure you refrigerate the dough for at least 30 minutes; this will help stop the dough from shrinking when you bake it.
While the dough is in the fridge, you can begin the next step – caramelizing the onions!
Start by heating the butter and oil in a heavy based fry pan on a high heat.
Once the butter has melted add in the onions and fry until they start to soften. Reduce to a medium heat and continue to fry until they start to brown.
When the onions start to brown add in the sugar and water. Stir continuously until the sugar dissolves. As soon as the sugar has dissolved stir through the balsamic vinegar along with the rosemary. Reduce the heat to low and simmer for 20 minutes or until the onions have caramelized.
While the onions are simmering pre-heat your oven to 170°C in preparation of the tartlet shells.
Remove the pastry sheets from the refrigerator, cut out the rounds from the dough to the size desired and place them into oiled patty pans. I used a small water glass as a guide to cut mine out.
Bake the pasty in the preheated oven for 15-20 minutes or until browning. Remove the shells from the oven and leave them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To assemble place one slice of sun-dried tomato in the pastry shell. Top with two pieces of tofetta and caramelized onions. Drizzle with some balsamic vinegar and garnish with a few rosemary leaves.
Arly Newitt is based in Brisbane, Australia and when she is not writing for Little Things she is chasing around her menagerie of bungled animals or watching fabulously terrible television. After being converted by ‘Earthlings’ to this life we call cruelty-free she is now on a mission to veganize all of her favorite foods. Arly is documenting this on her blog Little Things and plans to one day convince Kerri-Anne Kennerley that veganism is the way, Ellen style.