Spinach and Onion Tart

Prepare a 10 inch shortcrust pastry case (6 oz flour, 3 oz sunflower spread) you can blind bake the pastry first if you like, I don't always do that.

Slice and fry 2 large or 4 medium onions with a bit of olive oil and a generous splash of balsamic vinegar.

You will also need: 1 litre of soya milk, 4-6 eggs, 1 block of vegan cheese, 100g fresh or frozen spinach, a generous pinch of chili flakes and some freshly ground black pepper

Mix the onions, spinach, cheese and eggs in a jug

Once the onions have softened place them in the pastry case

Pour the milk, egg etc mix over the onions

Bake in a hot oven (180 C with fan) for 30-40 min

Eat hot or cold, keeps well in the fridge for up to 3 days

 

Variations:

you can leave out the spinach, or add sun dried tomatoes in with the mixture and decorate with cherry tomatoes on top, if you put them in with the mixture it goes a bit soggy...