Makes 8 slices
This tart has a dough base rather than a pastry case and contains no animal fat. Think of it more of a vegan version of pissaladière than a quiche. This can be served hot or cold.
900g onions, thinly sliced
2 tbsp vegetable oil
1 tsp each ground coriander and ground cardamom
1tbsp dark brown sugar
2 tbsp sherry vinegar
300g strong plain white flour
1 tsp fast action dried yeast
½ tsp fine sea salt
1 tsp black onion seeds
1 tbsp tahini
200ml luke warm water
90g jar chopped black or green olives
10 – 15 pitted black or green olives
3 tsp sesame seeds
- Heat the oil over a medium to low heat in a large frying pan. Add the onions and gently cook stirring from time to time until they begin to caramelise and take on a lovely chestnut colour. This will take anywhere from 30 to 60 minutes so I often do this the day before I intend to make the tart. As the onions begin to brown you will need to stir them more frequently to prevent them from burning. Once the onions are nicely coloured add the ground spices and cook for a further minute before adding the sugar and vinegar. Stir to deglaze the pan and allow the vinegar to evaporate then transfer to a bowl until required.
- To make the base, place the flour, yeast, salt, onion seeds and tahini in a food mixer with a dough hook attached or a large bowl. Stir briefly then gradually mix in water. If you are using a mixer you will need to knead the dough for 5 – 8 minutes. If kneading by hand this will take around 10 – 15 minutes. The dough should be firm and springy. Return to a bowl and allow to prove in a warm place for 60 – 90 minutes until doubled in size.
- Grease a 20 x 30 cm rectangular loose bottomed flan tin. If you don’t have a tin like this you can just use a baking tray which is large enough to accommodate a rectangle of dough of roughly the same size. Knead the dough briefly on a lightly floured board then roll it out into a rough rectangle that will fit into the tin (or on the baking tray). I’m sure there is a knack to creating a perfect rectangle but I have to confess I haven’t discovered what it is (please feel free to enlighten me if you know!). As this is a fairly rustic tart personally I don’t think it matters if the shape is a little haphazard. Spread the chopped olives over the base of the tart followed by the caramelised spiced onions. Scatter with whole pitted olives and sesame seeds then leave the tart to prove further while you preheat the oven to 200℃. Bake for 20 minutes until well risen and the edges are golden brown.
If you are not vegan this is also good topped with some thick rounds of goat’s cheese. Add them 5 – 10 minutes before the end of the cooking time to ensure they are just melted when the tart comes out of the oven.