Large bowl, Small bowl, Baking sheet, Parchment paper or Silpat, Food processor or grinder, Rolling pin
Ingrediënten
For the crust:
½cup128 g sweet potato purée, at room temperature
¼cup60 ml water, heated to 100°F (38°C)
2tablespoons30 ml canola oil, plus more for coating
1tablespoon21 g agave nectar
1cup120 g white whole wheat flour or regular whole wheat flour, plus more for dusting
¾cup90 g light spelt flour
1teaspoondried sage
1teaspooncayenne pepper
1teaspoonground nutmeg
1teaspoonfine sea salt
1teaspoonbread machine yeast
For the caramelized onions:
3tablespoons45 ml peanut oil
2red onionscut into rings, then into half-moons
2shallotsthinly sliced
4clovesgarlicgrated
½teaspooncoarse sea saltto taste
For the Parmesan-like sprinkles:
2tablespoons16 g roasted, salted sunflower seeds
2tablespoons18 g sesame seeds
2tablespoons16 g nutritional yeast
½teaspooncoarse sea salt
1teaspoondried 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 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.