Sweet Potato Leek Tart Recipes

SWEET POTATO LEEK TART

Steps:

• Cut the sweet potato into 1/2 inch cubes.
• Heat the olive oil in a frying pan on medium heat.
• Add the sweet potato cubes.
• Add salt, pepper and herbs.
• Cook for 15-20 minutes or until you poke a fork into the sweet potato.
• Put the sweet potato cubes in a bowl aside.
• Preheat the oven to 360°F (180°C).
• Meanwhile, add another dash of olive oil to the frying pan.
• Add the sliced onion.
• Add salt.
• Cook on medium heat for 4 - 5 minutes or until the onions are transluscent.
• Add the leeks.
• Add a little more salt, pepper and herbs.
• Leave to cook for another 5 minutes.
• Remove from heat and put aside.
• Line a tart or quiche mold with the puff pastry.
• Place baking beans on the puff pastry to keep it from rising in the oven.
• Put in the oven and bake for 10 minutes.
• Remove the puff pastry from the oven and remove the baking beans.
• Fill the pastry with the sweet potato cubes, leeks and onions.
• Add a little bit of olive oil and the grated cheese.
• Bake for 10 minutes or until the puff pastry is cooked through and the cheese is melted.
• Serve with green salad (our favorite is arugula!).

SAVORY SWEET POTATO AND LEEK TART

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!