SAVORY FREE-FORM SWEET POTATO TART RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 2 hours
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
- Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
- Meanwhile, make the filling: Put oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute. Sprinkle with salt and pepper, then stir in chile powder and tomato paste. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes. Set aside.
- Heat oven to 375 degrees. Grease a large rimless baking sheet or line it with a piece of parchment paper.
- Sprinkle a clean countertop with flour, put chilled dough on it, and sprinkle top with flour. Use a rolling pin to roll dough into a circle at least 12 inches in diameter, adding flour and rotating and turning dough as needed; it is O.K. if it's not perfectly round. Use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place. (If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.)
- Use rolling pin to transfer dough to prepared baking sheet. Toss sweet potato mixture again; taste and adjust seasoning if necessary. Carefully spread it on crust, leaving about 3 inches free all the way around edge. Fold sides up over filling. You should have a big circle open in top. Press down gently to flatten tart a bit.
- Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes. Cool a bit before slicing or serve at room temperature.
Nutrition Facts : @context http//schema.org, Calories 265, UnsaturatedFatContent 6 grams, CarbohydrateContent 33 grams, FatContent 14 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 7 grams, SodiumContent 339 milligrams, SugarContent 5 grams, TransFatContent 0 grams
SAVORY SWEET POTATO PIE RECIPE | ALLRECIPES
Was inspired by my rosemary roasted sweet potatoes to make this; works great as a pie! Super delicious and easy to make. Even people in my family who don't like sweet potatoes loved it! Simple as one whole pie or bake in mini cupcake pans for easy appetizers or individual portioned side dish.
Provided by Madison Meehan
Categories Main Dishes Savory Pie Recipes
Total Time 3 hours 5 minutes
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. Drizzle cold water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate, 1 hour to 2 days.
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 50 minutes. Drain and run cold water over sweet potatoes; carefully remove peels.
- Stir milk and olive oil together in a bowl.
- Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk-olive oil mixture, eggs, Parmesan cheese, and garlic into sweet potato mixture until smooth; season with salt and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish, trimming edges. Pour sweet potato filling into crust.
- Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. Cool pie about 5 minutes before serving.
Nutrition Facts : Calories 373 calories, CarbohydrateContent 35.9 g, CholesterolContent 94.9 mg, FatContent 23 g, FiberContent 3.3 g, ProteinContent 6.4 g, SaturatedFatContent 14 g, SodiumContent 278.5 mg, SugarContent 4.5 g
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