Chickpea Tart with Potatoes And Onion

MMMMM--------------------------FILLING------------------------------- 1 lb Waxy potatoes; such as Red -Bliss ; or Yukon Gold, ; sliced into 1/2 ; inch thick rounds 2 tb Olive oil White wine vinegar 1 lb Onions; sliced 1/4 inch ; thick Salt Whisk together all ingredients in a 3 quart heavybottom saucepan. Bring to a boil, then lower flame and cook like polenta about 25 minutes. To assemble the tart: Steam the potatoes 10 minutes or until cooked through. Toss with one tablespoon oil and a splash of vinegar and salt to taste. Spread onto a cookie sheet and roast in a 375 degrees oven for 1015 minutes. Meanwhile, steam the onions 10 minutes and toss with remaining tablespoon of olive oil and salt to taste. Lightly oil the pie pan. Our half of the chickpea polenta. Arrange the potato slices on top and then spread on half of the onions. Pour over remaining polenta and top with the rest of the onions. Dust with paprika and let tart rest for 1 hour or until firm. Bake in a 350 degree oven for 45 minutes. Serve with Rosemary Glaze. Recipe by: CHEF DU JOUR SHOW# DJ9206