The Sweet & Savory Harvest Tart
The Sweet & Savory Harvest Tart
Get ready to impress everyone at the dinner table with this absolutely delightful Caramelized Onion Tart with Sweet Potato Sage Crust! This isn't your average pie; it's a refined dish that’s as impressive to look at as it is to eat. With a buttery, earthy crust and a topping of sweet, slow-cooked onions, this tart is a total showstopper. It proves that comfort food can be elegant and that your cooking skills are truly something to behold!
Equipment
- baking sheet
- Parchment paper or Silpat
- Food processor or grinder
- Rolling Pin
Ingrediënten
For the crust:
- 128 g sweet potato purée at room temperature
- 60 ml water heated to 38°C (100°F)
- 30 ml canola oil plus more for coating
- 21 g agave nectar
- 120 g white whole wheat flour or regular whole wheat flour plus more for dusting
- 90 g light spelt flour
- 1 tsp dried sage
- 1 tsp cayenne pepper
- 1 tsp ground nutmeg
- 1 tsp fine sea salt
- 1 tsp bread machine yeast
For the caramelized onions:
- 45 ml peanut oil
- 2 red onions cut into rings, then into half-moons
- 2 shallots thinly sliced
- 4 cloves garlic grated
- ½ tsp coarse sea salt to taste
For the Parmesan-like sprinkles:
- 16 g roasted salted sunflower seeds
- 18 g sesame seeds
- 16 g nutritional yeast
- ½ tsp coarse sea salt
- 1 tsp dried sage
Instructies
- To make the crust: In a medium-size bowl, combine the sweet potato purée, water, oil, and agave nectar.
- In a large-size bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
- Stir the flour mixture into the sweet potato mixture.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and pliable, adding more flour if the dough is too wet.
- Shape into a ball.
- Lightly coat a large-size bowl with oil, add the dough, and turn to coat.
- Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
- To make the onions: In a large-size, shallow saucepan, combine the peanut oil, onions, shallots, garlic, and salt.
- Cook over medium-low heat for about 20 minutes, or until the onions are caramelized and brown.
- Set aside.
- To make the sprinkles: Place all the sprinkle ingredients in a coffee grinder or food processor.
- Blend until pulverized into a fine powder.
- Set aside.
- Preheat the oven to 200°C (400°F).
- Punch down the dough, and roll it into a 20 Ă— 25-cm (8 Ă— 10-inch) rectangle directly on a piece of parchment paper or a Silpat.
- Sprinkle the caramelized onions on top of the dough, followed by the sprinkles, to taste.
- Bake for 18 minutes, or until the edges of the crust are golden brown.
- Serve with a nice mixed green salad.
Notes / Tips / Wine Advice:
Serving Tip:
This impressive tart is perfect on its own as a main course, but it pairs wonderfully with a crisp green salad with a light vinaigrette. It also makes for a beautiful centerpiece at your next holiday meal!
Wine Advice:
The rich, savory-sweet flavors of this tart call for a wine that can both stand up to its complexity and complement its elegance. A light, dry white wine like an unoaked Chardonnay from California or a crisp Sauvignon Blanc from France will be a wonderful match. Their bright acidity will cut through the richness of the caramelized onions, while their subtle fruitiness will harmonize with the sweet potato and sage.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.5 g
