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Writer's pictureEco-Logic Resort

Mini vegan Onion Tarts


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!



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