Caramelized Onion Tart with Swiss Chard and Cashew Cream

This recipe has revolutionized my world! Cashew cream is AMAZING! I am pretty sure this is the best savory gluten-free and vegan recipe I have tried yet. The cashew cream actually tasted like cheese, which is heavenly for a vegan who was in love with cheese until we broke up two years ago.

 I was looking for a fun way to use Swiss Chard that my family would eat and I stumbled across this recipe. I have made it three times since, and it is gobbled down with no left overs every time.

I have toyed with variations and used other vegetables and various greens. This tart works wonderfully with pretty much anything you throw at it. Try it with whatever you have in season in your garden or in your fridge.

Caramelized Onion Tart with Swiss Chard and Cashew Cream

3/4 cup raw unsalted cashews soaked in water 6-8 hours, drained and rinsed
2 cloves garlic
3/4 tsp salt
1 tbsp lemon juice
1/2 cup water
1 tbsp nutritional yeast
3 tbsp olive oil + 1/4 cup olive oil
2 onions halved and thinly sliced
1/4 tsp black pepper
1 large bunch of Swiss Chard, stems removed and chopped, and leaves chopped
1 tbsp balsamic vinegar
1 3/4 cup chickpea flour
1/2 tsp dried thyme, or 1 tsp fresh thyme leaves

1. Puree the cashew cream ingredients in a food processor or blender: Cashews, garlic 1/4 tsp salt, lemon juice, nutritional yeast, and 1/4 cup water). Process until very smooth and thick. This will take a few minutes and you will want to periodically scrape down the sides of your food processor or blender.

2. Cook the vegetables: Heat 3 tbsp of olive oil in a large deep skillet. Cook the onions and salt over low hea for 45 minutes until they are golden and soft. Add the Swiss chard stems and cook for 10  minutes, until the stems are tender, then toss in the Swiss Chard greens (4-8 minutes). Stir in the balsamic vinegar.

3. Preheat your oven to 400 degrees. Make the dough: In a medium bowl combine the chickpea flour, 1/2 tsp salt and thyme. Drizzle 1/4 cup olive oil over the flour and work the oil into the flour with your hands until the mixture is crumbly.  Add 1/2 cup water and mix briefly until the dough comes together when pressed with your fingers. Press the dough into a 9 or 10 inch tart pan or springform pan, and prick with a fork, making holes evenly over the surface of the crust. (this prevents the crust from raising in large bubbles while it cooks)

4. Bake the crust for 10 minutes. Remove from the oven and top with cashew cream, then the greens mixture. Return to the oven for 20 minutes. You can serve it warm or cold. I like it both ways :) Enjoy!