Vegan tart with miso, frangipane and onions

Make the pastry first: put the flour in a bowl with a pinch of salt. Add the oil and rub it into the flour with your fingertips until it resembles breadcrumbs. Add 1 tbsp cold water, then use a butter knife to mix until it comes together. Lightly knead the dough into a ball, then roll out on a lightly floured worktop and use to line a 10cm fluted tart tin. Chill for 20 minutes.

Heat 1 tsp oil in a small pan over a medium heat. Add the sliced onion and a pinch of salt and cook gently for about 20 minutes, stirring occasionally. Stir in the miso paste, vinegar and sugar, then cook for another 5 minutes. Put the kale in a colander in the sink and pour over boiling water from the kettle to wilt it, then leave to drain and cool.

Heat the oven to 180°C fan/ gas 6. Line the pastry case with crumpled baking paper and fill with baking beans or uncooked rice. Bake on a tray for 12 minutes, then remove the paper and beans and bake for another 5-6 minutes until the pastry is crisp and lightly browned.

Meanwhile, put the egg replacer in a bowl with 1 tbsp water and whisk until light and fluffy. Use a metal spoon to fold in the garlic and ground almonds to make a frangipane, then season with a pinch of salt and some ground black pepper. Tip the frangipane into the tart case, then spoon over the miso onions and kale, pressing them in lightly. Bake for 20-25 minutes until the frangipane is puffed up and golden.