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.

Sweet Potato Skins

We have officially hit that time of year in New England. The time of year when you lose track of how many times you’ve shoveled of your car this week (although you are pretty sure you’d need both your fingers and toes to count). When your hat and snow boots have a permanent spot by the door. And you are making silent promises to check out real estate in Palm Beach, while bribing your husband with beer and total tv control if you can just stay inside and snuggle with the dog instead of shoveling the driveway. And yummy food, of course.

These nights, I’m grateful to be the cook. And more than happy to oblige the request a for piping hot, hearty, post-shoveling meal. Just don’t tell the shoveler that I spent more time snuggling than cooking.

Sweet Potato Skins
makes 4 skins

2 medium sweet potatoes
2 T butter
2 garlic cloves, minced
1 small onion, finely chopped
1 t olive oil
1 t za’atar
1  t red pepper flakes
a few pinches of salt

Preheat oven 400F. Scrub potatoes to remove dirt, and pierce each 4-5 times with a fork. Place directly on oven rack and bake 60-70 minutes, until cooked through. Remove potatoes from oven and place on a cutting board.

In a small sauté pan, heat butter over medium-low heat . Add garlic and onions. Cook 12-15 minutes, stirring occasionally, until golden brown.

Cut each sweet potato in half, lengthwise. Scoop out a bit of flesh (saving for another use), leaving a 1/2" border all around. Place the four halves, cut side up on a baking sheet. Spoon the garlic and onions over the top, and drizzle with olive oil. Sprinkle with za’atar, red pepper flakes and salt. Broil 2-4 minutes, until edges of skins begin to brown.

Black Bean & Sweet Potato Quesadillas

Yesterday was my last CSA pickup and while I am quite sad to see the season end, I left with three huge bags of goodies that should keep me busy for a few weeks. I have a few unusual vegetables to get creative with—celeriac and parsnips, some of the usual fall suspects—Chinese cabbage and greens, and a butternut squash that doesn’t stand a chance to make it through the weekend.

But this week, I am on a sweet potato kick. They pair so nicely with both the sweet and savory, which provides a wealth of possibilities. This recipe I had made over a year ago and it just stuck in my mind. With the amount of recipes I go through, and the amount of blogs, books and magazines I constantly draw inspiration from, that says something.

Black Bean & Sweet Potato Quesadillas
adapted from Vegan Planet . serves 4

2 large sweet potatoes, peeled and cut into 1/2" cubes
2 T olive oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c crumbled feta cheese (optional)
8 whole-wheat tortillas
1 c salsa

Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.

Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.