Introduction: Caramelized Onion Tart With Sweet Potato Sage Crust
Caramelized Onion Tart with Sweet Potato Sage Crust
Caramelized Onion Tart: This is a deliciously refined tart that takes far less work and time than you might think. The leftover “sprinkles” are also scrumptious liberally sprinkled on salads, soups, and stews.
For the crust: Caramelized Onion Tart
For the crust: Caramelized Onion Tart
- 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
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fine sea salt 1 teaspoon bread machine yeast
- For the caramelized onions:
- 3 tablespoons (45 ml) peanut oil
- 2 softball-size red onions, cut into rings, then into half-moons
- 2 large-size shallots, thinly sliced
- 4 cloves garlic, grated
- ½ teaspoon coarse sea salt, to taste .
- 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
