Vegan caramelised red onion and pear tart

• 300g short crust pastry.
• 8 tbsp vegan cream cheese.
• 1 pear (sliced).
• 2 cloves of garlic (chopped)
• 1 medium red onion (chopped)
• 2 tbsp brown sugar
• 8 tbsp balsamic vinegar
• 8 tsp cranberry sauce
• 1 tsp sage
• 1/4 tsp pink/sea salt
• Season with black pepper.

1. Preheat oven to 180oC/356oF
2. Make your pastry or if using shop bought let it sit at room temperature for 20 minutes.
3. Using a large loose base flan tin line the tin with the pastry. Trim the sides with a knife and fork the base. Pop back in the fridge for half an hour while you make the filling.
4. Heat 1 tbsp of oil in a pan and add the pear, garlic and onion. Fry on a medium heat for 4-5 minutes. Add the vinegar and sugar and cook for 2-3 minutes to caramelise the pan.
5. Remove the tin from the fridge the tin and spoon in the cheese & cranberry. Sprinkle over the sage, salt and pepper. Add the pear and onion then pour over any liquid in the pan. 
6. Making sure everything is evenly spread bake for 35-40 minutes.
7. Remove carefully from the oven and let the tart rest for 5 minutes before serving.

Serve with a medley of warm veggies or side of salad.