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Ингредиенты
- 2 c. chickpea flour
- 6 c. cool water
- 1 1/2 tsp salt
- 1 lrg healthy pinch saffron
- 1/4 c. canola oil
- 1 pch freshly-grnd white pepper
- 1 lb waxy potatoes, such as Red Bliss or possibly Yukon Gold sliced 1/2" thick
- 2 Tbsp. extra virgin olive oil White wine vinegar
- 1 lb onions sliced 1/4" thick Salt to taste Paprika to taste Rosemary Glaze (see recipe)
Инструкции
- Whisk together all Chickpea 'Polenta'ingredients in a 3-qt heavy-bottom saucepan. Bring to a boil, then lower flame and cook like polenta about 25 min.
- Steam the potatoes 10 min or possibly till cooked through. Toss with one Tbsp. oil and a splash of vinegar and salt to taste. Spread onto a cookie sheet and roast in a 375 degrees oven for 10 to 15 min.
- Meanwhile, steam the onions 10 min and toss with remaining Tbsp. of extra virgin olive oil and salt to taste.
- To assemble the tart: Lightly oil a 10-inch pie pan. Pour in half of the chickpea 'polenta.' Arrange the potato slices on top and then spread on half of the onions. Pour over remaining 'polenta' and top with the rest of the onions. Dust with paprika and let tart rest for 1 hour or possibly till hard.
- Bake in a 350 degree oven for 45 min. Serve with Rosemary Glaze.
