Roasted Sweet Potato & Onion Tart
Course
Holiday Recipes
,
Sides & Salads
Ingredients
3
cups
¾-inch-cubed sweet potatoes (about 1 ½ lb.)
1
cup
red onion, chopped
2-3
tbsp
olive oil or coconut oil
1
teaspoon
coarsely ground black pepper
6
cooked bacon slices, crumbled
1/4
cup
chopped fresh parsley
1
TYH pie crust dough
2
cups
shredded Gruyere cheese
1 1/2
cups
light cream, preferably raw (or organic half-n-half)
4
large eggs, preferably pastured
1
teaspoon
chopped fresh rosemary
1/2
teaspoon
sea salt
Instructions
Preheat oven to 425 degrees.
Toss together first 4 ingredients in a large bowl.
Arrange mixture in a single layer in a parchment-paper lined baking pan.
Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
Roll out pie-crust dough into a 12-inch circle.
Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
Bake at 425 degrees for 12 minutes.
Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
Whisk together light cream and next 3 ingredients. Pour over cheese.
Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).