Roasted Sweet Potato-And-Onion Tart Recipe

Name: Roasted Sweet Potato-And-Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 3/4-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; 1/4 cup chopped fresh flat-leaf parsley; 1 (14.1-oz.) package refrigerated piecrusts; 2 cups (8 oz.) shredded Gruyere cheese; 1 1/2 cups half-and-half; 4 large eggs; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon salt; Garnish: fresh rosemary sprigs

Servings: persons

3 cups 3/4-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
1/4 cup chopped fresh flat-leaf parsley
1 (14.1-oz.) package refrigerated piecrusts
2 cups (8 oz.) shredded Gruyere cheese
1 1/2 cups half-and-half
4 large eggs
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Garnish: fresh rosemary sprigs

1
Preheat oven to 425u00b0. 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.
2
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.
3
Bake at 425u00b0 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 350u00b0.
4
Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
5
Whisk together half-and-half and next 3 ingredients; pour over cheese.
6
Bake at 350u00b0 on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.

1434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups 3/4-inch-cubed sweet potatoes (about 1 1/2 lb.), 1 cup chopped red onion, 2 tablespoons olive oil, 1 teaspoon seasoned pepper, and more.

Yes, Roasted Sweet Potato-And-Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Sweet Potato-And-Onion Tart

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