Vegan Caramelized Onion Tart

Posted by in Cooking, Easter, Lunch/Dinner, Sides | 0 comments
















Hello & Happy Wednesday!







Whenever I discover a new food, product, or method, I’m completely swept off my feet! After producing hundreds of recipes I rarely get the excitement of trying something new, so when the opportunity presents itself.. 


I dive in head first. 


I recently discovered that frozen pastry dough is actually vegan. While I prefer to make everything from scratch, the idea of an accessible affordable frozen vegan option is perfect for those nights you’re looking for a more effortless recipe!








What I love about this recipe is, everything. It’s quick, easy, cheesy, ha a handful of ingredients, packs tons of flavor, aesthetic appeal, perf for any season, non vegan approved, and guaranteed to make you soon even if you’re not an “onion person!”. 






If you’re all about onions or simply quick effortless vegan recipes..


You need to try my recipe for a vegan Caramelized Onion Tart with shiitake bacon and thyme!











Why this recipe rocks: 



Minimal ingredients 


Multiple textures

Perf for any season 


Non vegan approved 

Great for entertaining






























Want to see just how easy this recipe is?! 

Watch the tutorial above!!





Serves 6 to 8

Vegan Caramelized Onion Tart

25 minPrep Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 Tbsp olive oil
  • 3 onions (any type) cups 
  • 1 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz frozen puff pastry (defrosted a couple hours in the fridge)
  • 2 cups Follow Your Heart shredded soft vegan Mozzarella
  • 1 cup Follow Your Heart vegan parmesan 
  • 2 Tbsp chopped fresh thyme
  • Shiitake Bacon:
  • 1 package of shiitakes (sliced)
  • 1 tbs tamari
  • 2 tsps liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes
  • cracked black pepper


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
  2. Caramelize the onions: Heat oil in a large deep pot or pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper.
  3. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.
  4. Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.
  5. Spread onions over pastry, all the way to the edges of the pastry. Sprinkle cheese on top. Sprinkle with thyme. Refrigerate if not baking immediately.
  6. Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!




















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