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{vegetarian}

We cut the remaining rosemary from the garden; some I froze for later use, some I used over the weekend. I love the smell of rosemary on a Sunday afternoon.

savory sweet potato and rosemary rustic tartWhat you need:

  • Ready-to-bake rolled pie crust, room temperature
  • 1 lg sweet potato, peeled and sliced into ¼” thick slices
  • 4 sm baby red potatoes, sliced into ¼” thick slices (peel if desired)
  • 4 sm-med shallots, thinly sliced
  • 2 tbs Devo Olive Oil Tarragon EVOO, plus extra for drizzling
  • Freshly grated seal salt and pepper to taste
  • 1 c shredded cheese (Gruyere, Fontina, cheddar, etc.)
  • 1 egg white mixed with 1 tsp water
  • 3 sprigs fresh rosemary, snipped

What you do:

Filling:

  • Preheat oven to 425°.
  • Prepare baking sheet.
  • In lg bowl combine potatoes, onion, 2 tbs EVOO, salt and pepper to taste.
  • Place on baking sheet and roast for 10 min.
  • Remove from oven and reduce temperature to 375°.

Crust:

  • On floured surface, unroll crust.
  • Line baking sheet with parchment paper.
  • Transfer crust to baking sheet.
  • Sprinkle cheese evenly over crust, leaving a 2” border.
  • Top with potatoes and onion, guarding the 2: border.
  • Sprinkle with rosemary.
  • Fold edges of crust over the filling, overlapping to make “pleats.”
  • Brush crust with egg-white wash.
  • Drizzle some more EVOO over top of potatoes.
  • Bake tart until lightly browned on edges, 45- 50 min.
  • Remove from oven and let cool about 10 min.
  • Slice and serve.
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