2 c Chickpea flour
6 c Cold water
1 1/2 ts Salt
1 lg Pinch saffron
1/4 c Canola oil
1 pn Fresh ground white pepper
1 Glass pie pan; (10″)
FILLING
1 lb Waxy potatoes; such as Red
-Bliss
; or Yukon Gold,
; sliced into 1/2
; inch thick rounds
2 tb Olive oil
White wine vinegar
1 lb Onions; sliced 1/4 inch
; thick
Salt
Whisk together all ingredients in a 3 quart heavybottom saucepan.
Bring to a boil, then lower flame and cook like polenta about 25
minutes.
To assemble the tart:
Steam the potatoes 10 minutes or until cooked through. Toss with one
tablespoon oil and a splash of vinegar and salt to taste.
Spread onto a cookie sheet and roast in a 375 degrees oven for 1015
minutes. Meanwhile, steam the onions 10 minutes and toss with
remaining tablespoon of olive oil and salt to taste.
Lightly oil the pie pan. Our 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 until firm.
Bake in a 350 degree oven for 45 minutes. Serve with Rosemary Glaze.
Yields
1 servings