Vegan Caramelized Onion Tart (German Zwiebelkuchen)


- Media Credit: Ela Vegan
Homemade caramelized onion tart made with red onions, leek, and other healthy ingredients (and it’s gluten-free)
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Duration1 hr 10 mins
Cook Time30 mins
Prep Time40 mins


Pie Crust
  • 1 cup + 1 tbsp gluten free flour (*see notes)
  • 1/2 cup almond flour
  • 2 tbsp ground flax seeds
  • 5 tbsp water
  • 2 1/2 tbsp coconut oil softened
  • 1/3 tsp sea salt
Onion Tart Filling
  • 3 medium large onions peeled and diced
  • 2 medium bell peppers diced
  • 2 small stalks of leek finely chopped
  • 3 cloves of garlic minced
  • 3 tbsp chickpea flour
  • 1 heaped tbsp cornstarch or arrowroot flour
  • 1/3 cup water or vegetable broth
  • 1 tsp onion powder
  • 3/4 tsp sea salt or more/less to taste
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • ground black pepper to taste
  • 1/2 tbsp fresh thyme or 1/2 tsp dry
  • 1 tbsp soy sauce gluten (free if needed)
  • 3/4 cup plant based milk
  • 7 oz vegan cheese of choice optional
  • Fried onion rings on top optional


  • Check the step-by-step pictures and the video above in the blog post.
  • Put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tablespoons of water and mix with a whisk. Set aside for 5 minutes.
  • For the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together. You can also use a food processor.
  • Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides. Put it into the fridge.
  • Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk. Set aside.
  • Heat oil in a pan over low/medium heat and add the chopped onion, leek, and bell pepper. Cook the veggies with a lid on for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes and preheat the oven to 390 degrees Fahrenheit (ca. 200 °C).
  • Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add plant-based milk and soy sauce.
  • Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat. Pour the filling into the pie crust and smooth it evenly.
  • You can also add vegan cheese of choice and pan-fried onion rings on top but this step is optional.
  • Bake in the oven for about 25-30 minutes or until nicely browned. Enjoy! Store leftovers covered in the refrigerator for up to 3-4 days.
This recipe was republished with permission from Ela Vegan. Find the original recipe here

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