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  Caramalised Upside Down Onion Tart  
     
  This is a great vegan alternative to pizza and I can guarantee that there will never be any leftovers, but if there are, it's also great served cold the next day. Bear in mind that since it is popular, you should probably double the recipe.

If you prefer, you might also like to try the more subtle flavour of shallots, when they're in season.
  
     
 
Dough base:
1 ½ cups flour
1 tsp baking powder
½ tsp salt
½ cup water
2 Tbs oil
 
     
  Method:
Sift flour, baking powder, and salt. Mix in oil and then roll out to a circle the size of your medium-sized flan dish (you can do this while the onions are cooking).
  
     
 
Filling:
2 Tbs margarine/butter (if using margarine, add a generous pinch of salt)
3 cups chunky-sliced onions or peeled shallots (to peel shallots easily, soak for about five minutes in boiled water)
2 cloves garlic, sliced
1 Tbs margarine
1 Tbs brown sugar
2 Tbs vinegar
1 tsp cornflour mixed with a small amount of water
 
     
  -Melt the first measure of margarine in a saucepan over a gentle heat. Add the onions/shallots and garlic. Cover and simmer over a low heat for approx 25 minutes, or until succulent, and moist;
-Add the second measure of margarine, then the brown sugar and vinegar. Cook a further two to three minutes until syrupy. Then add the cornflour paste and stir until things thicken up (less than a minute);
-Remove from the heat. Tip the onions into your flan dish and place the dough on top, tucking in around the edges to seal;
-Bake at 12-15 minutes or until golden brown;
-Remove from oven and run knife around the edge of the dish to loosen crust. Place a large plate over the tart and tip upside down. Lift off the flan dish off, then cut and serve.

Serves four to six