10.26.10 Caramelized Onion & Sweet Potato Tart
About a month back, I wasn’t feeling well, so called in sick and spent the day curled up on the couch with an extremely happy yorkie. As it turns out, daytime television seems to induce nausea rather than relieve it and by mid-afternoon the Food Network was the only thing capturing my attention. While I knew I wouldn’t be in the kitchen that night, it didn’t stop me from jotting down a few recipes that caught my attention. The first being this Tomato & Goat Cheese Tart from Ina Garten. Later that week, I made a version with the last of my summer tomatoes (sniff, sniff) and was smitten.
Besides being addictively delicious, I love how the individual tarts are a hearty main dish. I am on a never-ending search for vegi main dishes that are perfect for a crowd with mixed tastes, and the wow-factor of individual tarts, just heightens this. Of course the shape and simplicity lends itself well to so many adaptations, and I couldn’t wait to whip up an autumn tart with my leftover pastry (if frozen puff pastry is good enough for Ina, it’s good enough for me…).
My fall inspiration came from one of my favorite dishes, these Asiago Sweet Potatoes. I decided to kick it up a notch by caramelizing the onions and playing with the herbs and cheese, and I could not be happier with the results. It is rare that I make a dish twice, but I can tell you right now, this is going straight into my favorites.
Caramelized Onion & Sweet Potato Tart
makes 2 single-serving tarts . inspired by Ina Garten
3 T butter
3 medium onions, sliced very thin
1/4 c white wine
2 T olive oil
2 small sweet potatoes, peeled and sliced very thin
2 t chopped fresh sage
1 t salt
1/2 t pepper
1 puff pastry sheet, (thawed)
1/2 c grated Pecorino-Romano cheese
In a large sauté pan, heat the butter over medium-low heat. Add the onions, and cook 50-60 minutes, stirring occasionally, until medium-brown and caramelized. Sprinkle with salt and pepper, to taste, and stir in white wine.
In a medium sauté pan, heat the olive oil over medium-low heat. Add the sweet potatoes, 1 t sage, salt and pepper. Cook 7-8 minutes, stirring often, until potatoes have softened.
Preheat oven to 425F. Place the puff pastry on a floured work surface and roll out to an 11” x 11” square. Using a 6” bowl as a guide, cut out 2 circles, discarding the scraps. Place the circles on a non-stick baking sheet. Using a sharp knife, score a border in each circle, about 1/2" in from the edge (do not cut through the pastry). With a fork, pierce all over the pastry inside the score lines. (The score/piercing is done to ensure that the non-pierced edges will puff and inside will remain flat).
Within the scored border of each tart (the pierced section), divide the caramelized onions. Top each with an equal amount of sweet potato, followed by Pecorino-Romano and 1 t of sage.
Bake 15-20 minutes, until the pastry is golden brown.
Note: The caramelized onions & sweet potatoes can be made up to 2 days ahead and refrigerated for quick assembly.
Reader Comments (16)
This looks so delicious! I really love using sweet potato and to combine that with caramelised onion, SWEET! :-) What a fantastic recipe!
gorgeous, erin! I am familiar with that tart of Ina's, just lovely. works well on pizza crust too!
Erin I love sweet potatoes and I also love Ina :) So as a result, I give this recipe a super thumbs up. I've really been getting into making pastry doughs out of scratch recently, Fall just makes baking all the more fun. Hope you are doing well and feeling better!
I bet this tasted incredible! You are one creative cook : )
This sounds so good. Right up my alley.
Autumn on a plate... Oh, I want to make this--and soon! Thank you, Erin. :o) Happy Days ((HUGS))
I love your rendition of Ina's goat cheese tart! You make it look so simple to make... I'll definitely be adding it to my recipes!
This looks great! It reminds me of SK's butternut squash and caramelized onion galette, which is still on my list of things to make. :)
I had to laugh when I read your comment about television. Very true. At least you were able to whip up this sensational meal. I'm bookmarking it now.
I've made that tomato tart of hers several times and this looks fantastic for the season. I totally agree - tarts are a great entertaining idea because almost everyone loves them. Great job Erin and glad you are feeling better!
Hmm..these look so good! Would be perfect for thanksgiving festivities :)
This combination sounds divine-I've been craving sweet potatoes and the thought of them with the tasty onion business is almost enough to start cooking at 10pm! Paired with a salad, I'm a happy camper. Perfect for a cozy fall dinner.
This looks so yummy! I've got to try this out. Thanks!
caramelized onions + squash? YUM!
I wish I wasn't such a lazy cook. You are such an inspiration with all the different ingredients you use. I find I get stuck on the few that I have laying around the house. My goal for the next year is to be more varied (and meat free) - wish me luck!!
Everything about this sounds amazing! And I know what you mean about daytime TV...