Today is World Vegetarian Day, which I am celebrating by bringing you a delicious vegetarian onion & leek tart recipe. 
Celebrated annually on October 1st, this day encourages people around the globe to explore and embrace the wonders of a vegetarian lifestyle. A vegetarian diet is often lower in saturated fats and cholesterol, which can contribute to a reduced risk of heart disease, high blood pressure, and certain types of cancer.
This tart is a perfect light lunch on its own for busy weekdays or along with a quick green salad. 
I didn't make my own pastry because I prefer the under 30 minutes preparation time dishes but feel free to experiment with your own. 
Onion tart
  • 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 corn flour
  • 80 ml water or vegetable broth
  • 1 tsp onion granules
  • 3/4 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • ground black pepper to taste
  • 1/2 tsp thyme
  • 1 tbsp soy sauce
  • 180 ml milk
  • 200 g cheese
  • Fried onion rings on top (optional)
  • A roll of short crust pastry


  1. Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk. Set aside.
  2. 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 200 °C
  3. Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add milk and soy sauce. Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat.
  4. Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides. 
  5.  Pour the filling into the pie crust and smooth it evenly.
  6. You can also add cheese of choice and pan-fried onion rings on top but this step is optional.
  7. 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.



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