sweet potato onion tart, tomato salad

Tonight's meal was inspired by this beautiful bowl of little tomatoes . . . some of the best tomatoes I've ever had.

I made a basic pie crust with whole wheat pastry flour, all purpose four, sea salt and Earth Balance buttery stick. While the dough chilled, I caramelized two onions in olive oil and sea salt. I also broke out my mandolin to thinly slice a sweet potato and baked the slices until tender. Once the onions were completely caramelized, I added a thinly sliced garlic clove and several stems of fresh thyme. Next, I rolled out the chilled dough and cut the dough into circles. I baked the circles for a few minutes. Once the dough was a little brown, I arranged the sweet potatoes and onions atop the circles and finished baking them off. I plated each tart with a spring mix salad and lots of the tomatoes in a homemade vinaigrette with fresh lemon juice, red wine vinegar, dijon mustard, sea salt, agave nectar and olive oil.