Sweet potato and rye tart
Onions, thinly sliced
Fresh thyme, chopped
Sweet potatoes, unpeeled, chopped into 2cm wedges
Medium, free-range eggs, beaten
Garlic cloves, crushed
1 small bunch
For the Pastry
Gilchesters Organic wholemeal spelt flour
Unsalted butter, chilled and cubed, alternatively use coconut oil
You will also need a 25cm diameter loose bottomed tart tin or two 35 x 12cm rectangular tins
Heat 4 tbsp’s of olive oil in a non-stick frying pan over a low/medium heat. Add the onions and most of the thyme, then season with the salt and a grind of pepper. Cook over a gentle heat for 30-40 minutes until caramelised, stirring occasionally.
Meanwhile make the pastry. Put the flours and salt into a food processor. Add the chilled butter or coconut oil, then whizz until you get a breadcrumb like texture. Transfer to a bowl, then add 2 1/2 tbsps of cold water and bring the dough together with your hands into a ball. When using coconut oil, I had to add another two tbsps of water to bring the dough together. Wrap the dough in cling film and place in the fridge for 20-30 minutes, until cold but still pliable.
Heat the oven to 200°C/180°C fan. Line the tart tin with the pastry, if you find it too difficult to roll out simply press it into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill for 15 minutes or put in the freezer for 5 minutes.
Toss the sweet potato wedges in oil, season and bake for 20 minutes, or until just tender.
Prick the pastry all over with a fork, cover with non-stick baking paper and fill with baking beans or rice. Bake for 20 minutes, remove baking paper and beans and bake for a further 5 minutes until golden and biscuity.
Whisk the eggs, coconut milk, single cream, crushed garlic, cumin seeds and most of the basil, season well, then pour into the pastry case. Top with caramelised onions and sweet potato wedges, cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10-15 minutes, until the filling is golden and set. Scatter the remaining thyme and basil over the top to serve.