Savory borage tart with caramelized onion and vegan cheese

Ingredients

• 1 sheet vegan puff pastry
• 500 g fresh borage
• 2 medium red onions
• 250 g portobello mushrooms
• 150 g silken tofu
• 2 tablespoons vegan cream cheese
• 100 g shredded vegan mozzarella
• 1 teaspoon Dijon mustard
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dried thyme
• ½ teaspoon grated nutmeg
• Freshly ground black pepper
• Salt
• Zest of ½ lemon
• Fresh basil leaves, to finish
• Toasted pine nuts, to finish

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of borage
• What to use instead of onion
• What to use instead of puff pastry
• What to use instead of lemon
• What to use instead of black pepper
• What to use instead of thyme

Instructions

1. Clean and chop the borage, cook it in salted water for 6 minutes and drain it very well. Save a few pieces and a couple of mushrooms for decorating.
2. Cook the thinly sliced onion gently in the oil with a pinch of salt until tender and lightly caramelized.
3. Add the sliced mushrooms and chopped garlic, raise the heat and brown them until they've released all their water.
4. Mix the borage with the onion and mushrooms. Add the silken tofu, vegan cream cheese, mustard, half the vegan mozzarella, the thyme, nutmeg, pepper and most of the lemon zest. Taste and adjust the salt and pepper.
5. Put the puff pastry in a round aluminum pan that fits your air fryer and prick it with a fork.
6. Cook the base on its own for 5 minutes at 170°C (340°F).
7. Spread the filling over it, top with the rest of the vegan mozzarella and arrange the borage and mushrooms you saved on top. Cook for 15 minutes at 170°C (340°F), a few minutes more if you want it more golden, making sure the pastry doesn't burn.
8. Let it rest for a few minutes and finish with toasted pine nuts, fresh basil and the rest of the lemon zest.

Nutrition facts

Approximate, per serving (about 400 g). Calculated with data from USDA FoodData Central.