A luscious puff pastry tart topped with caramelised onions and smothered in a super-rich, spiced bechamel topping you’ll swear can’t be vegan
The star of the show here is the bechamel – in a blind taste test, you’d never guess it was vegan. What’s more, it’s incredibly versatile. Here, I use it as the base for a galette topped with caramelised onions; you can also use it to make lasagne or cannelloni and moussaka (next week, I’ll show you another way to use it). Experiment with the flavour profile by subbing the curry powder for different spices or fresh herbs (which you can blend straight in), but I’d recommend keeping the nutmeg in the mix, because it lends the sauce a lovely, sweet nuttiness.
UK readers: click to buy these ingredients from Ocado
Ixta Belfrage’s debut solo cookbook, Mezcla, is published by Ebury in July.
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