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Gluten-Free Puff Pastry Pepper Onion Pie - Mouth-watering savory tart, a great alternative to regular puff pastry pie. 

Gluten-Free Puff Pastry Pepper Onion Pie

  • Author: Kelly
  • Cook Time: 45
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Gluten-Free Puff Pastry Pepper Onion Pie – Mouth-watering savory tart, a great alternative to regular puff pastry pie.



Puff Pastry

  • 2 cups gluten-free 1-1 flour (I use the Bob’s Redmill one
  • 3/4 cup cold vegan butter (not melted- I use the Nutiva coconut butter flavored, can be made with regular butter or other alternatives)
  • 1/2 cup cold water divided in two, as needed
  • 1 tsp salt

Toppings (use your favorites!)

  • 2 red peppers, oven or fire-roasted, peeled, sliced and set aside
  • 2 large onions, peel and diced
  • 1/2 cup water
  • 2 tbsp coconut aminos (can be replaced by soy sauce)
  • 1 tbsp avocado oil
  • 1 leek, trimmed and cleaned
  • 1 cup arugula, rinsed
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • adds on: pine nuts, walnuts, olives…


Puff pastry

  1. In a large bowl, mix with a spatula or in mixer on low speed the butter, 1/4 cup water, flour and salt. The dough should be sticky and humid. If it is too crumbly, add more water. Do not overmix, it is normal to have small butter chunks remaining.
  2. Set aside in the fridge while you prepare the rest.

Onion and leek confit

  1. In a large sautee pan, cook the diced onions and the leeks with the avocado oil on medium-high heat until they start to become golden.
  2. Add the water, cover, and cook on medium heat until the water is fully absorbed (10 minutes or so).
  3. When the onions and leeks are soft, add the coconut aminos and cook 2 more minutes until brownish.
  4. Set aside


  1. Preheat oven at 425F.
  2. Line an ovenproof pan with parchment paper.
  3. If the dough is too cold, warm it with your hands or let sit at room temperature for a few minutes.
  4. Press the dough on the parchment paper with your hands using the shape of the pan.
  5.  Once the dough is even everywhere, spread the onion-leek mixture leaving around 1 inch around each border for a nice crust.
  6. Add the sliced peppers.
  7. Optional: brush with olive oil the veggies and the crust
  8. Bake for 30-35 minutes or until crisp and slightly golden.
  9. Using the parchment paper, remove from the pan and cool on a plate or a cooling rack.
  10. Top with arugula, season, add the adds-on.
  11. Can be served hot, warm or cold!


Any of your favorite vegetables can be used as long as they can handle cooking at high heat

The dough will be flaky and crispy and will stay fresh in the fridge for 4 days. After that, the buttery flavor won’t taste as fresh.

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