Caramelized Onion Tart with Sweet Potato Sage Crust - 500 Vegan Recipes - p.182

For the crust:
1/2 c. sweet potato puree, at room temperature (For this, I nuked a sweet potato in the microwave for about 2-3 minutes, then let it cool for a bit before tossing it into the magic bullet and blending)
1/4 c. water heated to 100 degrees
2 TBL. canola oil, plus more for coating the bowl
1 TBL. agave nectar
1 c. white whole wheat flour or regular whole wheat flour (I used regular whole wheat flour because I am not racist)
3/4 c. light spelt flour (versus dark spelt flour?  what the hay?)
1 tsp. dried sage
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1 tsp. fine salt
1 tsp. bread machine yeast (and yes folks, there is a difference between bread machine yeast and regular yeast)

For the caramelized onions:
3 TBL. peanut oil
2 softball sized red onions, cut into rings first, then into half moons
2 large shallots
4 cloves garlic
1/2 tsp. coarse sea salt

For the Parmesan-like sprinkles:
2 TBL. roasted, salted sunflower seeds (since my were raw and unsalted, I just roasted them on the stove top for a few minutes until they became brown and fragrant.  I refrained from adding salt)
2 TBL. sesame seeds
2 TBL. nutritional yeast
1/2 tsp. coarse sea salt
1 tsp. dried sage

Directions:
1)  To make the crust:  In a medium bowl, combine the sweet potato puree, water, oil, and sage.
2) In a large bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
3) Stir the flour into the sweet potato mixture.
4) 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 sticky.  Shape dough into a ball.
5) Lightly coat a large bowl with oil, add the dough, and turn the dough to coat.  Cover tightly with plastic wrap and let rise until doubled, for 60-90 minutes.  While the dough is rising, prepare the caramelized onions and Parmesan-like sprinkles.
6) To make the onions, place all the onion ingredients in a large saucepan.  Cook for about 20 minutes over medium low heat, or until the onions are caramelized and brown.  Set aside.
7)  To make the Parmesan-like sprinkles:  Place all sprinkle ingredients into a coffee grinder or food processor (or Bullet).  Blend until pulverized into a fine powder.  Set aside.
8) Twenty or thirty minutes before the dough is done rising, pre-heat the oven to 400.  Roll out the dough into an 8 x 10 inch rectangle on a parchment-lined baking sheet.
9) Spread the caramelized onions and Parmesan-like sprinkles on the dough.
10) Bake the Tart for 18 minutes, or until the edges of the crust are golden brown.
11) Serve with mixed greens!

This was a fairly labor intensive meal - though it was well worth it.  The caramelized onions took about 2 hours to caramelize fully - but boy were they delicious and was the wait worth it.  (Watching Hulu + a bout of insomnia helped to pass the time!)  Next time, I'll set the heat a little higher to speed up the process. 

The juxtaposition of the salty from the onions and the Parmesan-like crumbles and the sweet from the sweet potato was delightful.  The sweet potato tart was almost like a sweet potato pizza crust.  There were some nice hunks of sweet potato spread throughout the dough that gave the tart an interesting texture.

The Parmesan-like crumbles made quite a few crumbles.  And they were plenty salty enough using the unsalted sunflower seeds.  

MH and DH, especially MH, enjoyed this recipe.

Caramelized Onion, Walnut, and Sage Pizza - Students Go Vegan Cookbook – p.187 & 191

Pizza Dough Recipe
½ c. warm water (110 F)
½ tsp. pure maple syrup
1 TBS. active dry baking yeast (1 package)
2 TBL. olive oil
¼ tsp. salt
1/8 tsp. ground black pepper
½ c. whole wheat flour
½ c. to ¾ c. unbleached white flour
1 to 4 tsp. white flour for rolling out the dough

1) In a large bowl, combine the warm water and maple syrup. Stir in the yeast. Set it aside to proof (bubble and foam) for 10-12 minutes. Add the olive oil, salt, pepper, and whole-wheat flour. Mix well, gradually adding the ½ c. white flour. Use the other ¼ c. white flour if needed, until the product is a soft, workable dough that can be handled easily and does not stick to your hands.

2) Turn out the dough until a lightly floured work surface and knead for 5-10 minutes until the dough is smooth, springy, and pliant. Take care not to over dust your work surface with flour, as too much flour will make the crust tough.

3) Transfer dough to a lightly oiled bowl and turn once so the entire surface is coated. Cover with a towel and set aside in a warm place to rise for 30-40 minutes, until the ball doubles in bulk.

4) Preheat oven to 450F. When the dough is ready, roll out the dough into a 12-inch circle or rectangle, using a rolling pin or your hands, sprinkling the surface with flour to prevent sticking as you go. Lightly oil the crust, add your chosen topping, and bake.

Caramelized Onion, Walnut, and Sage Topping

1 TBL. olive oil, plus more for brushing on top of dough
2 large yellow onions, thinly sliced
½ tsp. salt
Ground black pepper
1 garlic clove, finely chopped
1-2 TBL. water
1 recipe of pizza dough, ready to roll out
1/3 c. walnuts, coarsely chopped
1 tsp. dried sage leaves

1) Warm 1 TBL. olive oil in a medium skillet. Add onion slices, salt, and a few pinches of pepper. Saute over medium/ medium-low heat, gently stirring to prevent the onions from sticking as they caramelize. After about 35 minutes, the onions should be golden and very sweet. Add the garlic and sauté for an additional 5 minutes. Add 1-2 TBL. water to help scrape the flavors left on the bottom of the pan. Set the onions aside to cool.

2) Preheat the oven to 450F. Roll out the dough and brush lightly with olive oil. Spread the caramelized onions and walnuts on top of the dough. Bake the pizza for 8 to 10 minutes, until the crust is golden. Remove the pizza from the onion and crumble the sage leaves on top.

Crib Notes:  The pizza crust is delicious.  It made enough for a 12 inch pie, which was 2 servings for me, though in the future, if making dough for a larger crowd (or an individual with a larger appetite) it might be nice to double the recipe.  The dough recipe is definitely a keeper.  The topping was pretty good too, though I noticed that the flavors seemed to meld better a day later.  The dried sage I used was a little weird - the texture was bizarre, very earthy and natural...I might try using another brand...it was weird man, weird.  Anyhoo, it is fun making vegan pizzas, and this recipe is decent.