SAVORY SWEET POTATO TART
Using a packaged pie crust is the perfect shortcut, making this savory sweet potato tart both versatile and quick to prepare for lunch or dinner. A simple side salad makes it a complete meal.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until browned and crispy, 3 to 4 minutes. Remove to a paper towel-lined plate.
- Roll out the round of dough slightly larger than a 9-inch tart pan and fit the dough into the pan. Put in the freezer while preparing the filling.
- Whisk together the goat cheese, eggs, cream, curry powder, 1/2 teaspoon salt and the cayenne, if using, in a medium bowl (it's okay if there are lumps).
- Remove the tart pan from the freezer. Use a fork to prick holes on the bottom of the crust.
- Sprinkle the pancetta over the bottom of the crust. Pour the goat cheese custard over the top and spread in an even layer. Arrange the sweet potatoes on top. Drizzle with the oil and sprinkle with the cinnamon, and some salt and black pepper.
- Bake until the filling is set and the sweet potatoes are cooked through, about 40 minutes.
- Remove from the oven and let cool slightly before enjoying.
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
SAVORY FREE-FORM SWEET POTATO TART
Provided by Mark Bittman
Categories dinner, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
- Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
- Meanwhile, make the filling: Put oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute. Sprinkle with salt and pepper, then stir in chile powder and tomato paste. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes. Set aside.
- Heat oven to 375 degrees. Grease a large rimless baking sheet or line it with a piece of parchment paper.
- Sprinkle a clean countertop with flour, put chilled dough on it, and sprinkle top with flour. Use a rolling pin to roll dough into a circle at least 12 inches in diameter, adding flour and rotating and turning dough as needed; it is O.K. if it's not perfectly round. Use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place. (If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.)
- Use rolling pin to transfer dough to prepared baking sheet. Toss sweet potato mixture again; taste and adjust seasoning if necessary. Carefully spread it on crust, leaving about 3 inches free all the way around edge. Fold sides up over filling. You should have a big circle open in top. Press down gently to flatten tart a bit.
- Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes. Cool a bit before slicing or serve at room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 339 milligrams, Sugar 5 grams, TransFat 0 grams
SAVORY MASHED POTATO PIE
I haven't tried this yet, but it caught my eye off another website! This looks like total comfort food on a chilly night. This is a meal in itself with just a simple salad.
Provided by VickyJ
Categories Savory Pies
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450°F
- Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
- Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
- Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
- Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 311.8, Fat 22, SaturatedFat 11.4, Cholesterol 38.9, Sodium 400.2, Carbohydrate 22.8, Fiber 1.7, Sugar 2.1, Protein 6.8
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