Best Savory Sweet Potato And Leek Tart Recipes

Savory Sweet Potato and Leek Tart image

Provided by KT9791

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs sweet potatoes
2 medium leeks (4-5 oz)
2 eggs
1/3 cup heavy cream
1/2 cup milk
3 ounces grated gruyere cheese
1/2 teaspoon thyme, finely chopped
1 teaspoon parsley
1 dash nutmeg

Steps:

Preheat the oven to 400 degrees.
Bake the potatoes until the center is tender when you stick a knife in it.
Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
Cook tart shell for 10 mins at 400.
Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!

Nutrition Facts : Calories 257.6, Fat 12, SaturatedFat 6.7, Cholesterol 107, Sodium 154.4, Carbohydrate 28.6, Fiber 4, Sugar 6.1, Protein 9.5

Savory Sweet Potato Tart image

Provided by Vallery Lomas

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 ounces pancetta, diced
1 round refrigerated pie dough (half of a 14-ounce package)
3/4 cup (6 ounces) goat cheese, at room temperature
2 large eggs
1/3 cup heavy cream
1 teaspoon curry powder
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
2 sweet potatoes, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cinnamon

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.