Cheesy Vegan Grilled Figs Phyllo Pie with Caramelized Onions & Walnuts Recipe
This Cheesy Vegan Grilled Figs Phyllo Pie combines the sweet and tangy flavors of grilled figs with creamy vegan cheese and the crunch of walnuts, all wrapped in delicate, crispy phyllo dough. Topped with rich caramelized onions and fresh thyme, this elegant pie is perfect for a special appetizer or a savory dessert with a unique twist. The recipe uses simple ingredients and baking techniques to create a delightful vegan dish bursting with texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, Contemporary
- Diet: Vegan
Ingredients
For Figs:
- 3-4 fresh figs – quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
For Filling:
- 100 g vegan shredded mozzarella cheese
- 2 tbsp vegan crème fraîche (can be omitted or substituted with vegan cream cheese)
- 1 ½ tsp cornstarch (omit if not using crème fraîche or cream cheese)
- Salt and pepper to taste
For Phyllo Dough:
- 8 phyllo dough sheets (typically vegan; verify ingredients) cut into 30 cm squares for a 20 cm round springform pan
- 75 g vegan butter – melted
For Caramelized Onions:
- 1 red onion – sliced
- 1 tsp vegan butter
- 1 tsp olive oil
- 1 pinch organic cane sugar (or other sugar)
- 1 pinch salt
- 1 tsp balsamic vinegar
To Top With:
- Roughly chopped walnuts
- Fresh thyme
- Flaky salt & freshly cracked black pepper
Instructions
- Preheat Oven: Set your oven to 180˚C (350˚F) to prepare for baking the pie.
- Prepare and Grill the Figs: Mix olive oil, balsamic vinegar, salt, and pepper in a small bowl. Heat a grill pan, brush figs with this mixture, and grill each side briefly until lightly charred. Set aside.
- Mix the Filling: Combine vegan shredded mozzarella, vegan crème fraîche (or cream cheese), cornstarch, and season with salt and pepper in a bowl. Set aside.
- Prepare Phyllo Dough: Keep phyllo sheets covered with a damp towel to prevent drying out. Brush melted vegan butter onto the bottom and edges of the springform pan. Place one sheet of phyllo dough, lightly pressing the center and letting edges hang over the pan. Rotate the pan and repeat, brushing each sheet with butter until all sheets are layered.
- Assemble the Pie: Spread the prepared filling evenly over the phyllo base. Arrange grilled figs on top. Fold the hanging edges of phyllo dough inward to create a border around the filling, brushing the border with remaining melted butter.
- Bake the Pie: Place the pie on the middle rack of the oven and bake for 25-30 minutes or until the phyllo is golden brown and crisp.
- Caramelize the Onions: While the pie bakes, heat vegan butter and olive oil in a pan over medium heat. Add sliced onions and stir-fry to coat them well. Once softened, sprinkle with salt and sugar, spread evenly, and cook over medium-low heat, stirring occasionally, until onions turn soft, jammy, slightly browned, and crispy around the edges—about 30 minutes. Add a splash of water if they begin to dry or burn. Near the end, stir in balsamic vinegar and cook for another 3-4 minutes.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 10 minutes. Carefully remove the springform pan edges. Top the pie with caramelized onions, chopped walnuts, fresh thyme, flaky salt, and cracked black pepper before serving.
Notes
- Phyllo dough sheets dry out quickly; keep covered with a damp towel while working.
- Vegan crème fraîche can be omitted or replaced with vegan cream cheese for texture variation.
- Cornstarch is only necessary if using crème fraîche or cream cheese to help thicken the filling.
- Adding a little water while caramelizing onions prevents burning and helps onions become tender.
- Use fresh figs for best results; dried figs will not grill or caramelize the same way.
- Ensure your vegan butter and cheese are truly vegan by checking ingredient labels.
