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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!
Portions:
6
Preparation Time:
2
uur
uur
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Equipment
medium bowl
Large bowl
Large shallow saucepan
Coffee grinder or food processor
Rolling Pin
Large rimless baking sheet
Parchment paper or silicone baking mat
Ingrediënten
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
Instructies
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.
Nutritional Information
Calories:
250
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
9
g
|
Sugar:
4
g
|
Salt:
0.8
g
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Recipe Category
Main Dish
/
Pie
/
Snacks
/
Vegetables
Country
French
Holliday:
Christmas
/
Easter
/
Mothersday
/
Thanksgiving
Diets
Dairy free
/
Nut free
/
Soy Free
/
Vegan
/
Vegetarian