Best Roasted Sweet Potato Onion Tart Recipes

Roasted Sweet Potato and Onion Tart image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 8

Number Of Ingredients 12

3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper blend
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 slices bacon, crisply cooked, crumbled
1/4 cup chopped fresh Italian (flat-leaf) parsley
8 oz Gruyère cheese, shredded (2 cups)
1 1/2 cups half-and-half
4 eggs
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 560 mg

ROASTED SWEET POTATO & ONION TART image

Categories Potato

Yield 6

Number Of Ingredients 13

3 cups ¾-inch-cubed sweet potatoes (about 1 1/2 lb.)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper
6 cooked bacon slices, crumbled
¼ cup chopped fresh flat-leaf parsley
1 (14.1-oz.) package refrigerated piecrusts
2 cups (8 oz.) shredded Gruyère cheese
1½ cups half-and-half
4 large eggs
1 teaspoon chopped fresh rosemary
½ teaspoon salt
Garnish: fresh rosemary sprigs

Steps:

Preheat oven to 425°. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake at 425° for 12 minutes. Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once. Whisk together half-and-half and next 3 ingredients; pour over cheese. Bake at 350° on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.