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!
120gwhite whole wheat flour or regular whole wheat flourplus more for dusting
90glight spelt flour
1tspdried sage
1tspcayenne pepper
1tspground nutmeg
1tspfine sea salt
1tspbread machine yeast
For the caramelized onions:
45mlpeanut oil
2red onionscut into rings, then into half-moons
2shallotsthinly sliced
4clovesgarlicgrated
½tspcoarse sea saltto taste
For the Parmesan-like sprinkles:
16groastedsalted sunflower seeds
18gsesame seeds
16gnutritional yeast
½tspcoarse sea salt
1tspdried 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 × 25-cm (8 × 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.