CARAMELISED ONION TART
WF 
DF 
GF 
VEG 
VG Serves 8
This lovely and impressive tart has the wow factor, and will most certainly guarantee an abundance of guinea pigs lining up to give it a thumbs-up. The filling fusion of sweetness, tartness and savoury flavours gives it a memorable taste that lingers long after your last bite.
CASHEW CREAM
120 g (4¼ oz/¾ cup) raw unsalted cashews
2 garlic cloves
Celtic sea salt
1 tablespoon freshly squeezed lemon juice
PIE FILLING
60 ml (2 fl oz/¼ cup) cold-pressed extra virgin olive oil
4 large brown onions, thinly sliced
Celtic sea salt
freshly ground black pepper
1 tablespoon rice malt syrup
1½ cups English spinach and kale leaves, sliced
1 tablespoon apple cider vinegar
TART CRUST
150 g (5½ oz/1½ cups) almond meal
½ teaspoon Celtic sea salt
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon dried rosemary
60 ml (2 fl oz/¼ cup) cold-pressed extra virgin olive oil
Preheat the oven to 180°C (350°F/Gas 4) and lightly grease a 22 cm (8½ inch) pie dish.
To make the cashew cream, place the cashews, garlic, salt and lemon juice in a food processor with 60 ml (2 fl oz/¼ cup) of filtered water and process until thick and creamy. Add more water if required.
To make the filling, heat the olive oil in a large frying pan over low heat and cook the onion, salt, pepper and rice malt syrup for about 30 minutes, or until the onion is caramelised. Add the spinach and kale and cook for a further 10 minutes, or until tender. Drain off any excess liquid and add the apple cider vinegar.
To make the pastry, combine the almond meal, salt, bicarbonate of soda and rosemary in a large bowl and stir to combine.
In a separate bowl, whisk the olive oil with 1 tablespoon of cold filtered water. Stir the olive oil and water into the dry ingredients and mix well to combine.
Spoon the mixture into the prepared pie dish and spread evenly over the base and up the sides, removing any excess pastry. Pop in the oven and bake for 10 minutes.
Remove from the oven and allow to cool slightly before adding the cashew cream and then the onion mixture. Return to the oven and bake for a further 15 minutes, or until the crust is golden.