Vegan beetroot, caramelised onion and cashew cream tart

Ingredients

• Vegan olive-oil pastry
• 200 grams plain flour (see below for gluten-free recipe)
• 1/2 teaspoon salt
• 6 tablespoons olive oil
• 1/4 cup cold water
• Maple roast beetroots
• 3 medium beetroots, scrubbed
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 teaspoons balsamic vinegar
• Caramelised onions
• 2 tablespoons olive oil
• 3 red onions, thinly sliced
• 2 tablespoons brown sugar
• 4 tablespoons balsamic vinegar
• 1/4 cup water
• 1 tablespoon chopped thyme leaves
• Cashew cream
• 1 1/2 cup raw cashew nuts, soaked in cold water for a few hours or overnight to soften
• 1 tablespoon extra virgin olive oil
• 2-3 tbsp water
• juice ½ lemon
• 2 teaspoons yeast flakes or nutritional yeast (optional, but gives a more savoury, ‘cheesy’ flavour)
• To serve
• pea tendrils (or a handful of rocket)
• 2-3 tbsp lightly toasted pine nuts
• cashew cream (see above)