Vegan Onion tart with Cheddar style shreds
1 big round puff pastry 30 cm
3 red onion
3,5 dl vegetable broth
1 pot of thyme
200 g Emborg Cheddar-style vegan shreds
1 dl chick pea flour
Warm 1/2 dl vegetable broth in a pan, then add sliced onion and thyme leaf.
Now cook down for 15 minutes adding a bit more vegetable broth so the onion don’t burn.
Let the onion cool down.
Whisk together chick pea flour and the rest of the broth to thick batter foam.
Add onion and Emborg Cheddar-style shreds.
Place the puff pastry in a 22 cm metal pie dish with baking paper.
Fill the pie dish with cheese filling and fold the pastry a little over the filling.
Bake in the oven for 40 minutes at 200 degrees