| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour06, New | 1 | servings | ||
INGREDIENTS
| 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") | |
| 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 |
INSTRUCTIONS
FILLING 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. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW# DJ9206 Converted by MM_Buster v2.0l.
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