Sweet ground vegetables relax the center of the body, helping us to keep our cool under fire. This richly-flavored rustic tart is perfect…browned onions and delicately tart dried cherries nestled in a flaky crust creates the perfect nourishing side dish.
Makes 4-6 servings
- extra virgin olive oil
- 6-8 red onions, large dice
- Sea salt
- 1 cup dried cherries, soaked in warm water for 15 minutes, drained, halved
- 2 tablespoons unsweetened almond, oat or soy milk
- 1 ½ cups whole wheat pastry or sprouted wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup extra virgin oil
- Cold water
Step By Step Instructions:
Heat a small amount of oil and onions in a deep skillet over medium heat. When the onions begin to sizzle, sauté with a pinch of salt until translucent, about 2-3 minutes. Add dried cherries and “milk” and season lightly with salt and cook over medium heat, stirring occasionally, until the onions are browned and beginning to caramelize, as long as 20 minutes.
Preheat oven to 350o and line a baking sheet with parchment. Prepare the crust by mixing together flour, baking powder and salt. With a fork or pastry cutter, cut in oil to create the texture of wet sand. Slowly add “milk” to create smooth pie dough, not too sticky. Gather the dough into a ball and roll out between two sheets of parchment to create a 12-inch round. Transfer to baking sheet, allowing the excess to hang over the edges. Spoon the filling onto the center of the pastry, leaving a 2-inch wide rim of exposed dough. Fold the exposed pastry over the filling, pleating as you go, leaving the filling in the center exposed. Bake for 35-40 minutes, until the pastry is golden brown and firm to the touch. Remove from oven, transfer to a serving platter and allow to cool for 10 minutes before slicing.
COOK’S TIP: Unsweetened, dried cranberries also work well in this recipe.