Caramelized Onion Tart with Sweet Potato Sage Crust
A refined caramelized onion tart with a unique sweet potato sage crust. Perfect for festive occasions or any meal!
Equipment
- medium bowl
- Large shallow saucepan
- Coffee grinder or food processor
- Rolling Pin
- Large rimless baking sheet
- Parchment paper or silicone baking mat
Ingredients
For the crust:
- 128 g ½ cup sweet potato purée, at room temperature
- 60 ml ¼ cup water, heated to 38°C (100°F)
- 30 ml 2 tablespoons canola oil, plus extra for coating
- 21 g 1 tablespoon agave nectar
- 120 g 1 cup white whole wheat flour (or regular whole wheat flour), plus extra for dusting
- 90 g ¾ cup light spelt flour
- 1 teaspoon dried sage
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1 teaspoon bread machine yeast
For the caramelized onions:
- 45 ml 3 tablespoons peanut oil
- 2 large red onions cut into half-moons
- 2 large shallots thinly sliced
- 4 cloves garlic grated
- ½ teaspoon coarse sea salt
For the Parmesan-like sprinkles:
- 16 g 2 tablespoons roasted, salted sunflower seeds
- 18 g 2 tablespoons sesame seeds
- 16 g 2 tablespoons nutritional yeast
- ½ teaspoon coarse sea salt
- 1 teaspoon dried sage
Instructions
To make the crust:
- In a medium bowl, mix the sweet potato purée, water, canola oil, and agave nectar.
- In a large bowl, combine the flours, sage, cayenne, nutmeg, salt, and yeast.
- Gradually stir the dry mixture into the wet mixture until a dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and pliable, adding more flour if needed.
- Shape into a ball, place in a lightly oiled bowl, turn to coat, and cover with plastic wrap.
- Let rise until doubled, about 60–90 minutes.
To make the caramelized onions:
- Combine the peanut oil, onions, shallots, garlic, and salt in a shallow saucepan.
- Cook over medium-low heat for 20 minutes, stirring occasionally, until caramelized and golden brown.
- Set aside.
To make the Parmesan-like sprinkles:
- Place all sprinkle ingredients in a coffee grinder or food processor.
- Blend into a fine powder.
- Set aside.
To assemble and bake the tart:
- Preheat the oven to 200°C (400°F, gas mark 6).
- Punch down the dough and roll it into a rectangle (20 × 25 cm) on parchment paper or a silicone mat.
- Top with the caramelized onions and sprinkle generously with the Parmesan-like mixture.
- Transfer to a baking sheet and bake for 18 minutes, or until the crust edges are golden brown.
- Serve warm with a mixed green salad.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc to complement the sweet and savory flavors.
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc to complement the sweet and savory flavors.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 9 g | Sugar: 4 g | Salt: 0.8 mg
