Flaxseed crust

1. Preheat oven to 180°C/360°F.
2. Add flax meal and a large pinch of salt to a bowl. Pour 1/2 cup or 120 ml warm water over flax meal, then using a spoon start to mix together.
3. Using your hands knead until it starts to hold together. You might need to add 1-2 tablespoons of water, if the dough is too dry. Make sure you never add more than 1 tablespoon extra water at a time, otherwise dough can get too wet.
4. Knead dough for a minute, or until it forms a smooth ball, that doesn’t stick. You should be able to roll out and shape dough without using any flour or oil to dust or grease surfaces.
5. Divide dough into 6 portions, then transfer a portion to a working surface. Roll out into a 1/8 inch/4 mm thick disks, then place into a small tart form (4 inch/10 cm).
6. Repeat with the remaining dough.
7. Gently press dough into the forms, then using a knife trim off any excess dough.
8. Pierce with a fork, then bake for about 20 minutes, or until crust slightly shrinks and fully hardens.
9. Let cool completely, then remove from tart forms.

Tofu Cheese

1. Place tofu cheese ingredients into a blender or food processor, and process until creamy. Place in the fridge until ready to serve.

Caramelized Onion

1. Heat up butter in a large pan over low heat.
2. Add onions and thyme, and cook on low heat for 20-30 minutes, stirring every few minutes, until onions are very soft and caramelized. Stir in chopped walnuts, and season with salt and pepper.

Assembly

1. Fill each tart crust with tofu cheese, then top with caramelized onions. Serve immediately at room temperature as a starter, or place in the oven to warm up, and serve as a main dish. Enjoy!