Savory Free-Form Sweet Potato Tart

1. 1

   Preheat oven to 375 degrees.

2. 2

   Grease a large rimless baking sheet or line it with a piece of parchment paper.

3. 3

   Put oil in a small skillet over medium-high heat.

4. 4

   Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute.

5. 5

   Sprinkle with salt and pepper, then stir in chili powder and tomato paste.

6. 6

   Cook and stir until fragrant, less than a minute; then toss with sweet potatoes.

7. 7

   Set aside.

8. 8

   Roll pie crust into a circle at least 12 inches in diameter; it is O.K.

9. 9

   if it's not perfectly round.

10. 10

    Use rolling pin to transfer it to prepared baking sheet.

11. 11

    Toss sweet potato mixture again; taste and adjust seasoning if necessary.

12. 12

    Carefully spread it on crust, leaving about 3 inches free all the way around edge.

13. 13

    Fold sides up over filling.

14. 14

    You should have a big circle open in top.

15. 15

    Press down gently to flatten tart a bit.

16. 16

    Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes.

17. 17

    Cool a bit before slicing or serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.