This ‘upside-down’ pie is a savoury twist on a popular French dessert. It is a little less finicky to assemble than classic closed pies but still looks fancy once served. If you happily eat dairy foods, a little bit of crumbled feta through the caramelised onion layer is A La Delicieuse!
(For the tart)
500g kumera/sweet potato, cut into 2cm thick wedges
500g jap pumpkin, cut into 2cm thick wedges
2 red onions, halved & sliced
4 garlic cloves, minced
1/2 cup rapadura sugar
1/3 cup red wine vinegar
½ bunch fresh thyme, leaves removed
½ bunch fresh rosemary, leaves removed
Extra virgin olive oil, for roasting and frying
(For the pastry)
1 ¼ cup brown rice flour
½ cup rice bran oil
½ cup water
½ cup tbsp tapioca/arrowroot flour
1 tsp xanthan gum
1 pinch S & P
Optional: 250g ricotta
Preheat oven to 180oC.
Place kumara & pumpkin wedges onto baking tray & drizzle with olive oil, thyme, rosemary, salt & ¼ cup rapadura sugar. Roast for approximately 20 minutes, flipping vegetables halfway, until everything is soft & caramelised.
Sift brown rice flour, tapioca & xanthan gum into a large bowl with a little salt and pepper. Add oil and rub thoroughly into flour. Gradually add water to form soft, slightly crumbly dough.
In a frypan over medium heat, fry onion and garlic in a generous quantity of oil until the onions are translucent. Add remaining rapadura sugar, salt and balsamic, continuing to sautee the mixture until it has caramelised.
In a round, greased baking dish, place vegetable wedges along the entire surface of the base in an attractive overlapping design. Sprinkle over the caramelised onion mixture to form the middle layer. Press dough over the top and bake for approximately 30 minutes until the pastry is golden brown. Cool & garnish.