POTATO TART RECIPE RECIPES

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ROAST SWEET POTATO & ONION TART WITH GOAT’S CHEESE RECIPE ...



Roast sweet potato & onion tart with goat’s cheese recipe ... image

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Starter, Supper

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield Serves 8-12 (makes 2 tarts)

Number Of Ingredients 11

3 tbsp olive oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp chilli flakes
2 x 320g sheets ready-rolled puff pastry
3 x 100g soft goat's cheese with rind, broken into large chunks
beaten egg, for glazing
thyme sprigs, to serve
a large salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
  • Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
  • Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
  • Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition Facts : Calories 776 calories, FatContent 45 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 7 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.2 milligram of sodium

CHOCOLATE TART RECIPE | TYLER FLORENCE | FOOD NETWORK



Chocolate Tart Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     dessert

Total Time 3 hours 20 minutes

Prep Time 50 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Steps:

  • To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
  • Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
  • Preheat the oven to 350 degrees F.
  • Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
  • To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

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