Vegan MoFo: Crying Onion Tart

Well, I got lost a bit the last week as we took a much needed short break without the foster hounds, and arranging everything for a just a few days off seemed to be a titanic task.  My planned post for today is somewhat interrupted by the Aussie politics of the last 24 hours. How could I possibly resist a bon voyage post to outgoing PM Tony Abbott when two years ago I posted about his election?

So I spent the afternoon in tears. Not because I'm unhappy about Tony being given the flick by his own party, but because I spent some of it slicing onions. How fitting for me to do a tribute to Tony in the kitchen in the form of an onion tart. I can't see he can complain as I'm only doing my wifely duty poised over the kitchen stove since I loathe the other housewifely activity of being bent over the ironing. ( If I'd had a waffle iron I could possibly have done a recipe with that instead, also fitting for our stumbling mumbling waffling Tony). I suppose I could then thank him for getting rid of the carbon tax so that it lowered the cost of electricity associated with using my iron - but in any case we have solar and I had no problem with the carbon tax to begin with. Yes, he really did say that.

If you aren't aware, Tony is famous for his somewhat bizarre raw onion munching activities, so in a humourous tribute yesterday before the result was even in, social media was alight with #putoutyouronions.  So, my contribution is this delicious rustic chilli onion tart (the chilli is the crying part). Serve with a large helping of bright greens...the leafy kind that is, not the political party ;) So long Tony - now every time I slice an onion, I'll think of you.


Ingredients:
One quantity of vegan savoury shortcrust pastry
One quantity of vegan bechamel/white sauce
3 large onions
1 cup sliced sweet potato
1 tablespoon sugar
pinch salt
1/4 - 1/2 rsp chilli powder
few bayleaves
oil

Method:
1.On a low heat saute the onions in a little oil with sugar, salt, and chilli powder until soft and caramelised (about 30 minutes).
2. While onions are cooking preapre your pastry and press into a greased tart tin. Pop in the freezer for 30 minutes, this helps prevent the pastry shrinking during baking.
3.Steam sliced sweet potato until just beginning to soften, and set aside.
4. Prepare you bechamel sauce, and while it is cooking out, blind bake the pastry shell for 10 minutes.
5. Take out the tart shell and put the potato on the bottom followed by the crying onions, and then pour the bechamel over the top evenly.
6. Bake for a further 20 minutes. Leave for 5 minutes to cool slightly, and then serve.