Prep 35 mins
Cook 50 mins
From the Veg soc 2006 "sinners" Christmas menu. Quorn in a meat substitute available in most supermarkets. If you cannot find it or want a vegan version sub the quorn for 325g pressed firm tofu. The onion marmalade needs to be made a day before, I often make a triple batch of the marmalade as it is wonderful with a sharp cheddar or melted on a french stick with some brie, once made it will last about 7 days in the fridge (usually gone well before that!)
- 4 tablespoons olive oil
- 750 g onions, sliced thinly
- 500 g morello cherries in syrup
- 100 ml red wine
- 1⁄2 teaspoon ground cinnamon
- 2 bay leaves
- 2 tablespoons soft brown sugar
- 350 g quorn pieces, pieces chicken style
- 250 g frozen puff pastry
- 1 egg, beaten
- Heat half the oil in a sauce pan and saute the onions until brown but not burned.
- Drain cherries and reserve the juice. Add 100ml of the juice to the onions along with the wine, cinnamon and bay leaves. Gently simmer without stirring for 1 1/2 hours or until the liquid has evaporated.
- Place in a Tupperware box and allow to cool with the lid off. Place a folded up sheet of kitchen towel on top and then the lid. Refrigerate overnight.
- For the tart (day of serving).
- Fry the quorn in the remaining 2 tbsp oil until golden (this can also be done the day before).
- Roll out the pastry to 25 x 30 cm. and placed on an oiled baking sheet. Pinch the corners together to make a "tray" shaped pastry.
- Remove the bay leaves from the onion marmalade. Spread 1/3 of the marmalade over your pastry base, leaving a 2.5cm border.
- Sprinkle over the equorn and cover with the rest of the marmalade.
- Arrange the cherries on top of the tart and brush the whole tart with the egg. bake for 25 minutes until pastry is crispy and golden.