Swiss Cheese Tart with dairy free crust

Ingredients

• 1 1/2 cups Gluten free flour
• 1/2 cup Vegetable shortening
• 4 tbsp Cold water
• 2 medium Onions
• 1/2 cup Vegetable broth
• 1/2 tsp Black pepper
• about 225 g Dairy free cream cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Make the crust by combining 1 1/2 cups of gluten-free flour and 1/2 cup of vegetable shortening in a bowl. Mix in 4 tablespoons of cold water until the dough just comes together.
3. 3Press the dough evenly into the bottom and up the sides of a tart pan. Blind bake the crust for 20 minutes until lightly golden.
4. 4While the crust bakes, peel and thinly slice the 2 medium onions. Sauté the sliced onions in a pan over medium heat until they are soft and golden brown, about 10-15 minutes.
5. 5Add the 1/2 cup of vegetable broth and 1/2 teaspoon of black pepper to the sautéed onions. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
6. 6Remove the onion mixture from the heat and stir in the about 225 g of dairy-free cream cheese until it is fully incorporated and smooth.
7. 7Pour the onion and cream cheese filling into the pre-baked tart shell. Place the tart back into the oven and bake for 30 minutes, or until the filling is set and lightly golden on top.
8. 8Allow the Swiss cheese tart to cool slightly in the pan for at least 10 minutes before slicing and serving.

Substitutions

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