Best Savory Free Form Sweet Potato Tart Recipes

SAVORY SWEET POTATO TART

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until browned and crispy, 3 to 4 minutes. Remove to a paper towel-lined plate.
• Roll out the round of dough slightly larger than a 9-inch tart pan and fit the dough into the pan. Put in the freezer while preparing the filling.
• Whisk together the goat cheese, eggs, cream, curry powder, 1/2 teaspoon salt and the cayenne, if using, in a medium bowl (it's okay if there are lumps).
• Remove the tart pan from the freezer. Use a fork to prick holes on the bottom of the crust.
• Sprinkle the pancetta over the bottom of the crust. Pour the goat cheese custard over the top and spread in an even layer. Arrange the sweet potatoes on top. Drizzle with the oil and sprinkle with the cinnamon, and some salt and black pepper.
• Bake until the filling is set and the sweet potatoes are cooked through, about 40 minutes.
• Remove from the oven and let cool slightly before enjoying.

SWEET POTATO TARTLETS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

SAVORY FREE-FORM SWEET POTATO TART

Steps:

• Make the crust: Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
• Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
• Meanwhile, make the filling: Put oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute. Sprinkle with salt and pepper, then stir in chile powder and tomato paste. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes. Set aside.
• Heat oven to 375 degrees. Grease a large rimless baking sheet or line it with a piece of parchment paper.
• Sprinkle a clean countertop with flour, put chilled dough on it, and sprinkle top with flour. Use a rolling pin to roll dough into a circle at least 12 inches in diameter, adding flour and rotating and turning dough as needed; it is O.K. if it's not perfectly round. Use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place. (If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.)
• Use rolling pin to transfer dough to prepared baking sheet. Toss sweet potato mixture again; taste and adjust seasoning if necessary. Carefully spread it on crust, leaving about 3 inches free all the way around edge. Fold sides up over filling. You should have a big circle open in top. Press down gently to flatten tart a bit.
• Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes. Cool a bit before slicing or serve at room temperature.