Roasted Sweet Potato & Onion Tart
Sides & Salads
¾-inch-cubed sweet potatoes (about 1 ½ lb.)
red onion, chopped
olive oil or coconut oil
coarsely ground black pepper
cooked bacon slices, crumbled
chopped fresh parsley
TYH pie crust dough
shredded Gruyere cheese
light cream, preferably raw (or organic half-n-half)
large eggs, preferably pastured
chopped fresh rosemary
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).