Dan and I do love our tarts. We made some alterations to the version we found in the Nov/Dec issue of Eating Well. The magazine instructed us to make the crust. Instead, we used store bought crusts.
While store bought crusts are easier, they can be really finicky and break instead of bend. I tried the recipe again with a homemade crust and it was much easier to work with and more flavorful. To be honest, homemade crust doesn’t take much time at all! I usually make some extra pie dough and freeze it for later.
- 1 1/2 pounds of sweet potatoes, peeled and sliced into 1/4 inch thick slices.
- 3 T olive oil divided
- 1/2 t salt
- 1/4 t fresh ground pepper
- 1 1/2 c thinly sliced red onion
- 1 c shredded fontina or Cheddar cheese.
- 1 t thyme or rosemary(we used rosemary!)
- 15-inch pie crust
1. Preheat over to 425. Combine sweet potatoes, 1 T oil, 1/2 t salt and 1/4 t pepper in a large bowl. Spread on a large rimmed baking sheet, leaving room for the onion. Toss onion in the bowl with 1 t oil. Spread evenly on the remaining part of the baking sheet. Roast for 10 minutes.
2. Reduce oven to 375. Roll out pie dough. Sprinkle cheese over the entire pie crust except for a two inch thick border. Spread out the onion and sweet potatoes over the cheese. Fold the edges of the crust over the mixture.
3. Drizzle the veggies with the remaining 1 t oil and sprinkle with rosemary.
4. Bake tart about 50 minutes, until lightly browned on the edges. Let it cool for 10 minutes before you slice it.
Nutritionals (for 1/8 recipe): Carbs: 278.5, Fat: 17.5, Carbs: 24.9, Fiber: 1.5, Protein: 5.5.