Savory Sweet Potato Tart
 
Prep time
Cook time
Total time
 
A savory hit to the very southern and very country sliced sweet potato pie.
Author:
Recipe type: tart
Cuisine: American South
Serves: 4-8
Ingredients
  • 12½ tbsp butter (1½ sticks +1/2 tbsp), divided
  • 1 yellow onion sliced, about 2 cups
  • ½ tsp salt, divided
  • 1¼ c + 2 tbsp AP flour, divided
  • ¼ tsp rice wine vinegar
  • 1 tsp white sugar
  • 1 tbsp vegetable shortening
  • 2 tbsp very cold water
  • 2 cups peeled and sliced sweet potato (1/8 inch half moon sliced)
  • 1½ tsp chopped fresh rosemary, divided
Instructions
  1. Make the pie crust. Mix the 1¼ cup AP flour, ¼ tsp salt, 1 tsp sugar, and ¼ tsp rice wine vinegar in a food processor for about 3 seconds. You're just getting the salt, sugar and flour to blend.
  2. Cube 8 tbsp (1 stick) of very cold butter and have have 1 tbsp of vegetable shortening ready. With the food processor one, add cubes or butter a few at a time and the vegetable shortening until the mixture is crumbly then add the 2 tbsp of very cold water and process for just a few more seconds until the dough comes together. Be careful to not over process or heat the butter. Under processing is actually preferred.
  3. Wrap the dough in plastic wrap and chill for at least an hour.
  4. Heat ½ tbsp of butter over medium high high. Once melted add the sliced onions and ¼ tsp salt. Cook these down until brown, wilted and luscious. You'll need to watch this and stir as the onions begin their caramelization. It can take about 20 minutes. If the pan seems dry and things are moving too fast, but not caramelizing, add a few tablespoons of water, consider reducing the heat, and stir more often. Once done, set aside.
  5. Heat your oven to 375.
  6. Mix 2 tbsp AP flour with ½ tsp chopped rosemary. Set aside.
  7. Mix 2 tbsp. melted butter and 1 tsp. chopped rosemary. Set aside.
  8. After chilling, let you dough rest at room temp for a few minutes. Flour a work surface and a rolling pin. Roll your dough to your desired size. Here I made 4 small tarts, but one large tart would be beautiful. Alternately, you could use a pie pan as well. A shallow pan would be best.
  9. Lay your dough in your desired pan(s) making sure to push the crust into the bottoms firmly and trim excess from edges.
  10. To make the tarts/ pie: Sprinkle the bottom of the crust with half of the flour and brown sugar mixture. Follow this with by the caramelized onions then another spring of the flour mixture. Layer the sweet potatoes in. I stood them on their straight cut ends and alternated left and right to "fill" the small tarts. If you are using a larger pan I would do this in rows as well. Then using pastry brush, spread the melted butter and brown sugar mixture on the sweet potatoes.
  11. Place on a sheet pan and bake for 1 hour. Begin checking them at 45 minutes. You are looking for a nice golden crust and soft sweet potatoes.
  12. Serve warm or cold. They are delish!
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=599