These lovely mini onion tarts have a bit of Thai spice to it, because we add our home made red curry paste to it. We make it all from scratch: the tart shells, the coconut milk, the curry paste. The result are a lovely snack or simple lunch or side dish, served at our restaurant. Of course you can choose any other vegetable if you are not fond of onions.
VEGAN MINI ONION TARTS
If you make the pie crust by yourself, add 1 more hour to the total time.
Prep time: 10 minutes - Total time : 30 minutes - Serves: about 6 mini tarts
INGREDIENTS
pre-baked pie crust (made into 6 mini tarts)
2 big onions
2 sprnig onions
100 ml coconut milk
1 teaspoon red Thai curry paste
oil
1 tablespoon of cornstarch
a bit of water
EQUIPMENT
Skillet
Small pan
Big spoon
Small bowl
Cutting board
Knife
PREPARATION
Make your mini tarts shells using a cupcake tin upside down (!) using the vegan pie crust recipe
Cut the onions very fine
Cut the sping onions in thin rings
Make the coconut milk
Make the Thai red curry paste
Mix the cornstarch in a bit of water
METHOD
In the skillet over a low heat caramelize the onions for 20 minutes
In the other pan add the coconut milk
Over a low fire add the curry and stir well
Add the caramelized onions to the mix, stir well
Spoon the cornstarch mix in the pan
Stir well until the onion mix start thickening
Add more cornstarch if needed
Scoop the mix in the tart shells
Let it chill before serving
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!