Caramelized Onion Tart with Sweet Potato Sage Crust
This refined tart with a sweet potato sage crust and caramelized onions is a delightful dish that’s as simple as it is impressive.
Equipment
- Large bowl, Small bowl, Baking sheet, Parchment paper or Silpat, Food processor or grinder, Rolling pin
Ingredients
For the crust:
- ½ cup 128 g sweet potato purée, at room temperature
- ¼ cup 60 ml water, heated to 100°F (38°C)
- 2 tablespoons 30 ml canola oil, plus more for coating
- 1 tablespoon 21 g agave nectar
- 1 cup 120 g white whole wheat flour or regular whole wheat flour, plus more for dusting
- ¾ cup 90 g light spelt flour
- 1 teaspoon dried sage
- 1 teaspoon cayenne pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1 teaspoon bread machine yeast
For the caramelized onions:
- 3 tablespoons 45 ml peanut oil
- 2 red onions cut into rings, then into half-moons
- 2 shallots thinly sliced
- 4 cloves garlic grated
- ½ teaspoon coarse sea salt to taste
For the Parmesan-like sprinkles:
- 2 tablespoons 16 g roasted, salted sunflower seeds
- 2 tablespoons 18 g sesame seeds
- 2 tablespoons 16 g nutritional yeast
- ½ teaspoon coarse sea salt
- 1 teaspoon dried sage
Instructions
- 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 400°F (200°C, or gas mark 6).
- Punch down the dough, and roll it into an 8 × 10-inch (20 × 25-cm) 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 salad of mixed greens.
Notes / Tips / Wine Advice:
Serving Tip:
Pair this tart with a crisp green salad or serve as a centerpiece at your next holiday meal.
Wine Advice:
A light, dry white wine such as Chardonnay or Sauvignon Blanc complements the rich flavors of the caramelized onions and sweet potato crust.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.5 mg
