Rosemary and Sweet Potato Tart
Have I ever mentioned how much I love making tarts? They’re easy, create a full course meal in one single dish and look oh so pretty when they come out of the oven.
Ok so this one didn’t turn out as pretty as I had hoped, but tasted absolutely delicious all the same. I caramelized slices of sweet potato with a little white wine, garlic and brown sugar. Sounds strange…translation = most amazing combination EVER! I was inspired for this by Miss Martha Stewart herself and decided to make a tart using her caramelized sweet potato recipe. I sprinkled grated gouda cheese on top along with some toasted walnuts, fresh rosemary and a bit of thyme. To keep it simple I used a sheet of puff pastry, but you could use any dough you’d like!Just a quick disclaimer, 95% of the time I share really healthy recipes on my blog while the other rare times I simply just like to share a recipe that I really enjoyed. I’m well aware that puff pastry isn’t exactly the healthiest and no this certainly won’t help you lose weight, but it IS a delicious Fall tart that was just too good not to share.
Plus the servings are small so win-win. Now hopefully that will steer the negative comments away.
Eh, probably not…..let’s be real.
- 1 sheet frozen puff pastry, thawed
- Flour, for surface
- ½ cup grated Gouda cheese
- ¼ cup chopped walnuts, toasted
- Fresh rosemary and thyme, as desired
- For caramelized sweet potatoes:
- 2 small sweet potatoes, peeled and cut into ¼-inch thick rounds
- 2 Tbsp olive oil
- 1 Tbsp garlic, minced
- ½ cup of dry white wine
- ¾ cup of low-sodium chicken stock
- 1 Tbsp packed dark-brown sugar
- ½ tsp. sea salt
- Preheat oven to 375 degrees F.
- Open pastry sheet, remove paper and folk back up. On a lightly floured work surface, roll out pastry street (still folded) into an 8-by-14-inch rectangle. Trim edges with a pizza cutter and transfer to a baking sheet. Place in freezer until ready to use.
- For the sweet potatoes, heat oil in a large skillet over medium heat. Add sweet potato slices, turning occasionally, and cook for about 3 minutes. Add garlic, stirring constantly, for about 1 minute. Add wine and chicken stock and allow to simmer for about 15 minutes, stirring occasionally, until almost all of the liquid has evaporated.
- Add brown sugar and salt and cook for about 10 minutes, carefully turning sweet potatoes to brown both sides. Transfer to a plate and allow to cool.
- Using a sharp paring knife, score a ¾-inch border around pastry (do not cut all the way through). Sprinkle cheese inside border, then add walnuts, rosemary and thyme and top with sweet potatoes, overlapping and pushing them into the dough in places. Bake until pastry is golden, about 30 minutes. Enjoy!