You might remember seeing sweet potatoes a couple of weeks ago when we made homemade sweet potato chips. Well, these fall staples are just as abundant now as they were then, so we continue the creativity by incorporating them into a savory tart.
Ingredients: (makes 1 tart)
- 1/2 a sweet potato peeled and cut in half length wise
- 1/2 an apple cut in half and quartered (leave the peel on the apple)
- 2 Tbsp butter
- 1 tsp thyme (divided)
- 1/4 c of sharp cheddar cubed
- 1 frozen pie crust thawed and unrolled
This is another simple dish that uses minimal ingredients, and as with the chips recipe, I do suggest the mandolin to achieve the consistent thickness in the slices of apple and potato. For this recipe we keep the sweet potatoes slices potato-chip thick. The apple needs to be a little thicker, about a 1/4 inch.
Preheat your oven to 375 degrees Fahrenheit. Arrange little pats of butter and sprinkle 1/2 of the thyme onto the pie crust.
Start layering around the inside of the tart alternating between sweet potato and apple. Keep in mind we will be folding the edges over in the end, so try and keep about a 3/4 inch border. Once you have completed your first layer, sprinkle some of the cubes of the cheddar and then finish with a smaller circle of potatoes and apple to cover the center opening.
Begin folding the edge of the tart over onto the layered potatoes and apples, rotating until you have completely folded the edges up all the way around.
Finish with more cheese, thyme and pats of butter over the tart before sliding it into the oven.
Your tart should be light and golden brown after 40 minutes. Rotate the tart 180 degrees at the 20 minute mark. Remove from oven and allow to cool. Slice and serve as an appetizer, side dish, or main course.
This dish will warm up any evening — it can easily be prepared after work and enjoyed with a glass of bright, dry German Riesling.