Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Onion Filo Tart

kid friendly
2 spoon difficulty rating

40 minutes (use a sharp knife and go for the onion chopping!)

Serves: 2-4

Onion Filo Tart

A delightful creamy, flavoursome tart that makes a great summer supper with a few simple side dishes like bean salad; tomato and basil salad... all quickly assembled while the tart is baking!


  • 45 ml/3 tbsp olive oil plus more for the filo
  • 900g/2lb onions, peeled and sliced - use white, red or a mixture, depending on your own preference, availability and your budget. (Don’t be put off by the amount of onions required – they reduce terrifically when cooked)
  • 5ml/1tsp sea salt
  • 15ml/1tbsp caster sugar
  • Freshly ground black pepper
  • 1.25ml/¼ tsp ground nutmeg
  • 5ml/1 tsp juniper berries, crushed
  • 45ml/3 tbsp soya or rice cream
  • 1 garlic clove, crushed
  • 6 sheets filo pastry, thawed
  • baking beans (any old dried beans will do) plus a sheet of baking parchment or greaseproof paper


1. Heat the oil and stew the chopped onions in it until they are soft and caramelised. Add the sugar, salt, juniper berries and nutmeg in the last few minutes of cooking time. 

2. Preheat oven to 200ºC/400ºF/Gas Mark 6.  

3. Meanwhile, oil a 20.5-23cm/8-9 inch flan tin (3.5cm/1/3 inch deep) with a removable base) and line with 2 sheets of filo, pressing them against the sides of the tin. Combine remaining oil with the crushed garlic and brush over filo.

4. Use remaining filo to make strong base and sides, brushing with oil and garlic every third sheet.  

5. Cover the pastry with baking parchment/greaseproof paper and weigh it down with baking beans - these can be just a handful of any old dried beans! Make sure none of the pastry is exposed. (This is called 'blind baking' because the heat doesn't 'see' the pastry or over-cook it). Blind bake in the hot oven for 10-12 minutes. Remove from the oven and remove the baking beans and paper.  Set aside.

6. Mix the soya/rice cream with the cooked onions and pour into cooked pastry case. Return to oven and bake for further 15 minutes, or until the top is brown.  

7. Cool a little before slicing.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »