Sweet potato tart

Yes, I put a sweet potato in a tart. I know that potatoes are starches and that tarts also are carbohydrate-heavy. But I had no butternut squash and I did have a craving for a colorful dinner.

It worked out so well that I am starting to wonderful what other dishes I can slip sweet potatoes into rather than butternut squash or pumpkin. Sweet potato pie obviously. Perhaps sweet potato muffins and scones are in my future? I think that if I went back and tried the original version, I would disappoint the hungry hordes I feed nightly.

The recipe idea comes from Smitten Kitchen though it is a dough from Jacques Pepin in Food & Wine for a plum galette. This is the dough that I use for everything, whether a sweet or savory application.

I’m sure I don’t have to sell you on the benefits of this kind of dinner. It requires no other food to be prepared, unless you would really like a salad. It is warm and filling. It reheats well in case not everyone arrives to the table at the same time. It has butter but not an excessive amount. The ingredients all keep well individually. The dough can be prepared days in advance and frozen. There really is no down side. Take advantage of this snowy weekend and enjoy this in front of the tv before you head outside to play!

Sweet Potato Free Form Tart
Adapted from Smitten Kitchen and Food & Wine

PIE DOUGH
1 1/2 c flour
8 tbsp butter
1/4 tsp salt
1/3 c water

FILLING
2 sweet potatoes, about 1 lb
olive oil
1 tbsp butter
2 onions
cheese (optional)
1 1/2 tsp fresh sage or parsley, chopped

Place flour and salt in food processor. Whirl to combine.Cut butter into pieces and add to food processor. Pulse until butter is blended completely. With the machine on, slowly pour in water until dough comes together. Set aside.

Preheat oven to 375°F. Peel sweet potatoes and cut into 1/2 inch cubes. Toss with salt and olive oil. Roast for about 20 minutes.

In the meantime, melt 1 tbsp butter in a skillet. Slice onions and cook over low heat. Do not let the onions brown. They should become incredibly soft and sweet. This should take about 20 minutes as well.

Roll out pastry dough and transfer onto a baking sheet. In the skillet, mix together sweet potatoes and onions. Check seasoning. Add cheese if you like. Gouda, fontina, and swiss all would pair nicely. Spread mixture over dough, leaving a 2″ border.

Fold the dough over the filling. Bake for 30 minutes or until golden. Remove from oven and sprinkle with chopped herbs. Serves well hot, warm, or cold.