Vegan Tart with Miso, Frangipane and Onions
A plant‑powered holiday classic that’s as easy as it is elegant
Introduction
When the holiday season rolls around, the pressure to impress diners with a standout main dish can feel overwhelming—especially if you’re catering to vegan guests. The Vegan Tart with Miso, Frangipane and Onions offers a delicious, plant‑based alternative that feels both festive and comforting. With a buttery pastry shell, a savory almond‑based frangipane, and sweet, miso‑glazed onions paired with tender kale, this tart brings together textures and flavors that will wow even the most discerning palate.
If you’re new to vegan baking or simply looking for a straightforward recipe that delivers on taste, this dish is perfect for you. The entire process takes about an hour of hands‑on work (plus chilling time), and the result is a beautifully golden tart that can be served warm or at room temperature. Whether you’re preparing a Christmas dinner or a cozy family gathering, this tart will become a staple on your menu.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Vegan Tart with Miso, Frangipane and Onions |
| Difficulty | Easy |
| Portion | Serves 1 (but can be scaled up easily) |
| Hands‑on Time | 40 min |
| Oven Time | 37–43 min (plus chilling) |
| Total Time | ~1 hour 20 min |
| Cuisine | Plant‑based, Mediterranean‑inspired |
| Seasonality | Ideal for Christmas or any winter gathering |
| Key Ingredients | Olive oil, miso paste, almond frangipane, kale, onions |
The recipe is designed to be approachable for beginner‑to‑intermediate cooks. Each step is broken down clearly, and the ingredients are easy to find at any supermarket. The result is a tart that feels luxurious and festive without demanding advanced techniques.
Ingredient Highlight
Below is a quick rundown of the ingredients used in this vegan tart, including why each one matters and a few tips on how to get the best results.
| Ingredient | Quantity | Why It Matters | Tips |
|---|---|---|---|
| Olive oil | 1 tsp (for pastry) + 1 tsp (for onions) | Adds moisture to the dough and provides a subtle fruitiness that balances the savory flavors. | Use a light‑to‑medium olive oil for a cleaner taste. |
| Red onion | ½ or 1 small | Gives a sweet, caramel‑like base when slow‑cooked with miso. | Slice thinly for even cooking. |
| Brown rice miso paste | ½ tsp | Adds umami depth and a slight saltiness that enhances the onions and frangipane. | If you can’t find brown rice miso, try white miso for a milder flavor. |
| Rice or white wine vinegar | 1 tsp | Balances the sweetness of the onions and brings brightness. | If you don’t have wine vinegar, a splash of apple cider works too. |
| Pinch of sugar | – | Sweetens the onions, counteracting the acidity of the vinegar. | Use raw or coconut sugar for a natural touch. |
| Kale | Small handful | Adds earthiness, color, and a satisfying bite. | Wilt it in boiling water to soften before adding to the tart. |
| Free and Easy egg replacer | 1 tsp | Provides structure to the frangipane without using eggs. | Whisk with water until it’s light and fluffy for a better texture. |
| Garlic | 1 small clove, crushed | Adds aromatic depth to the frangipane. | Crush the clove with the flat of a knife to release more flavor. |
| Ground almonds | 25 g | Gives the frangipane a nutty flavor and a slightly crunchy texture. | Toast lightly for a richer taste. |
| Plain flour | 50 g + extra for dusting | Forms the base of the pastry and helps thicken the frangipane. | Use all‑purpose flour for the best balance of tenderness and structure. |
| Fluted tart tin | 10 cm | Creates a crisp, decorative edge that holds the filling. | Lightly oil the tin before lining with pastry to prevent sticking. |
| Baking beans | – | Acts as a weight to keep the pastry from puffing during pre‑bake. | Use any type of beans you have on hand; the flavor won’t affect the tart. |
All ingredients are sourced from a typical grocery store, making this recipe accessible and budget‑friendly.
Step‑by‑Step Instructions
Below is a numbered list that follows the exact sequence from the method array. Each step is detailed to help you stay on track and avoid common pitfalls.
- Make the pastry first
- Put the flour in a bowl with a pinch of salt.
- Add the oil and rub it into the flour with your fingertips until it resembles breadcrumbs.
- Add 1 tbsp cold water, then use a butter knife to mix until it comes together.
- Lightly knead the dough into a ball, then roll out on a lightly floured worktop and use to line a 10 cm fluted tart tin.
- Chill for 20 minutes.
- Prepare the miso onions
- Heat 1 tsp oil in a small pan over a medium heat.
- Add the sliced onion and a pinch of salt and cook gently for about 20 minutes, stirring occasionally.
- Stir in the miso paste, vinegar and sugar, then cook for another 5 minutes.
- Put the kale in a colander in the sink and pour over boiling water from the kettle to wilt it, then leave to drain and cool.
- Blind‑bake the pastry
- Heat the oven to 180 °C fan / gas 6.
- Line the pastry case with crumpled baking paper and fill with baking beans or uncooked rice.
- Bake on a tray for 12 minutes, then remove the paper and beans and bake for another 5–6 minutes until the pastry is crisp and lightly browned.
- Make the frangipane
- Meanwhile, put the egg replacer in a bowl with 1 tbsp water and whisk until light and fluffy.
- Use a metal spoon to fold in the garlic and ground almonds to make a frangipane, then season with a pinch of salt and some ground black pepper.
- Tip the frangipane into the tart case, then spoon over the miso onions and kale, pressing them in lightly.
- Bake for 20–25 minutes until the frangipane is puffed up and golden.
Serving Suggestions & Variations
Classic Presentation
- Warm & Fresh: Serve the tart immediately out of the oven for a hot, aromatic experience.
- Cool & Crispy: Let it cool to room temperature; the pastry will stay crisp and the flavors will intensify.
Garnishes
- Microgreens or Arugula: A handful of microgreens adds a peppery bite and a pop of color.
- Edible Flowers: For a truly festive look, scatter a few edible flowers on top before serving.
- Fresh Lemon Zest: A light sprinkle of lemon zest brightens the dish and balances the miso’s richness.
Pairings
- Herb‑Infused Vinaigrette: Drizzle a simple vinaigrette made from olive oil, apple cider vinegar, Dijon mustard, and fresh herbs over the tart for a tangy contrast.
- Roasted Root Vegetables: A side of roasted carrots, parsnips, or sweet potatoes complements the tart’s savory profile.
Variations
- Add Protein: Toss in some chopped cooked chickpeas or lentils into the frangipane for a heartier bite.
- Swap Greens: Swap kale for spinach or collard greens if you prefer a milder green.
- Sweet Twist: Sprinkle a light dusting of cinnamon or nutmeg into the frangipane for a subtle warmth.
- Spice It Up: Add a pinch of red pepper flakes to the onions for a gentle heat.
Scaling Up
- The recipe scales well; simply multiply the ingredients by the number of servings.
- For a larger tart (e.g., 12 cm), increase the pastry flour to 75 g, the frangipane ingredients proportionally, and bake at 180 °C for 45–50 minutes.
Conclusion
The Vegan Tart with Miso, Frangipane and Onions is more than just a dish—it’s a celebration of flavors that showcases the versatility of plant‑based cooking. With its buttery pastry, umami‑laden miso onions, and nutty almond frangipane, it offers a luxurious experience that’s surprisingly simple to prepare. Whether you’re cooking for a holiday gathering, a family dinner, or a casual brunch, this tart will impress your guests and prove that vegan cuisine can be both comforting and refined.
Give it a try this season, and feel free to experiment with the variations to suit your taste. Your friends and family will thank you for bringing a unique, wholesome centerpiece to the table—one that’s sure to become a cherished tradition for years to come. Happy cooking!
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